Also known as Sichuan pepper, Szechwan pepper, Szechuan pepper, or huajiao these are the dried berries of the prickly ash plant. It is not related to either the chili pepper plant or the black/red/pink/white pepper trees. The spice was banned from US imports from 1968-2005 due to a plant-based disease the raw, dried peppercorns carried that could potentially spread to citrus crops. In 2005, the USDA and FDA lifted the ban (source: NY Times) if the peppercorns were heated prior to import. This is one of the five spices that make up Chinese five spice powder, by the way.
I have not noticed the "numbing" sensation that this spices gives to the spicy-hot dishes it is often served with. Maybe my problem was that there weren't any spicy chilies in the dish.
Ingredients
2 chicken breasts, skin removed and cut into 1/2" pieces
1 c broccoli florets, cooked or blanched
1/2 c dried shitake mushrooms, rehydrated and sliced
2 green onions (scallions), diagonally sliced
2 tbsp fresh ginger, peeled and minced
1 tbsp fresh garlic, minced
2 tbsp light soy sauce
2 tbsp dry sherry or Chinese rice wine
2 tbsp olive oil, for frying
1-2 tsp Szechuan peppercorns, whole (will grind later)
kosher salt, to taste
hot chili paste (optional)
1 tbsp cornstarch + 2 tbsp cold water (optional, for sauce thickening)
Directions
1. Remove the skin from the chicken breasts, slice into small pieces and set aside. Cut the chicken into 1/2" pieces and set aside.
2a. Heat skillet, wok, or frying pan until hot. Add Szechuan peppercorns and toast, gently shaking the pan so that the spice does not burn. If the spice burns, toss it out and try again. Remove peppercorns to a mortar and pestle and grind until it is a powder.
2b. In a small bowl, mix the ground peppercorns with chili paste (optional), soy sauce, and wine. Set aside.
3. In the skillet, add olive oil and heat until it is hot. Add garlic, ginger, green onions, and stir fry for about a minute. Add chicken pieces and chicken skin (if using) and fry until the chicken has turned white and no longer shows pink, about five minutes. Next, add the shitake mushrooms and broccoli.
4. Add the peppercorn sauce (in step 2b) and stir into the chicken, broccoli, and mushrooms. Remove from heat. Serve hot with steamed rice.
