Sichuan-style chicken: an easy recipe for Gordon Ramsay full of flavor
It is common to be motivated to collect cookbooks that ultimately only occupy a place on the bookshelf, but it is worth having certain volumes that you know with confidence that you can turn to for inspiration.
This Sichuan-style chicken comes from one of those examples, Gordon Ramsay’s ‘Kitchen with Me’, a complete manual from which to get many ideas.
This dish reminds us how much the chicken makes when it is left marinating long enough to transform its flavor and texture. Then cooking is quick and easy, being ready to eat in half an hour.
I recommend preparing a good amount even if we are few at home; It is worth having a Tupper with leftovers waiting in the fridge.
Actually, Sichuan pepper is not a pepper, it is rather a tiny berry with a very particular aroma, like citrus with hints of wood, slightly spicy.
As a substitute, we can use a mixture of five spices (which includes it already ground), or some common black peppercorns plus a light touch of cumin, fennel and cinnamon or clove.
For 4 people
Boneless chicken drumsticks without skin
600 g Light soy sauce (reduced in salt, if possible)
60 ml Semi-sweet rice or sherry wine
30 ml Rice Vinegar
15 ml Peeled Garlic Clove
3 Peeled fresh ginger
15 g Small chili pepper (or 1 single)
2 Orange zest
1 teaspoon Sichuan pepper
Extra virgin olive oil
Ground black pepper to taste
Brown sugar 1 pinch (optional)
Salt 1 pinch
Fresh Parsley Green Chives or Coriander
How to make Sichuan-style chicken
Total time: 40 m
30 m cooking
1. Cut the chicken drumsticks into three pieces, dry with paper towels, lightly salt and pepper (not much salt because the soy sauce is salty) and arrange in a bowl or suitable bowl.
2. Mix in a bowl the soy sauce, the rice or sherry wine and the rice vinegar with two tablespoons of water, and pour over the chicken. Massage well, cover and marinate in the refrigerator for at least 45 minutes, better 2 hours.
3. Peel the garlic cloves and cut into thin slices. Peel and grate the ginger and finely chop the chili without the seeds.
4. Toast in a pan without oil the Sichuan pepper until they release the aroma, and crush in a mortar. We can replace it, as we said at the beginning, with black peppercorns and some cumin or fennel seeds, plus a touch of ground cinnamon, clove or nutmeg.
5. Heat a little oil in a large pan or casserole and fry the garlic with ginger and chili, just 2-3 minutes, ensuring that they do not burn. Add crushed pepper and orange zest, and saute less than a minute.
6. Add the chicken with the marinade and brown first on high heat on both sides. Sprinkle with a pinch of brown sugar, if desired, add a little water or broth, reduce heat, cover and simmer for 20-25 minutes, until the liquid has reduced well. Serve with the scallions or chopped parsley.
With what accompany Sichuan-style chicken
The best accompaniment for this Sichuan-style chicken is simply white rice, long and loose grain, but we can also prepare any garnish that we want from vegetables, potatoes, couscous or its cauliflower version, for a lighter dish.