Peppercorn chicken

Public reference · Home adaptation Jiaoma is a Sichuan technique in which the numbing of green peppercorn works as a flavour in its own right; peppercorn chicken is its cold-dressed embodiment. The chicken is poached rather than fried, and the dressing is minced on the board rather than whisked. A few drops of sesame oil added while chopping is the small trick that keeps the numbing aroma from evaporating. The seat record groups it with red-oil rabbit and preserved egg as the cold dishes, served first to clear the palate before the three steamed dishes. Note that the cited entry files peppercorn chicken under Cantonese cuisine, showing the dish long ago travelled beyond Sichuan. **The seat record names the dish but not the method**: the local-history account places peppercorn chicken inside a “cold dishes such as …” clause, and the encyclopedia entry lists it among representative jiudouwan dishes; neither gives a formula. This version's method comes from the public encyclopedia entry (which files the dish under Cantonese cuisine) and has no exclusive correspondence to jiudouwan. **“Just cooked” means off the heat, never long-simmered**: this follows the entry's instruction, with an explicit doneness test (no blood at the thickest point, no residual heat at the centre) to avoid overcooking. **Quantities are editorial and untested**: the 1000 g bird and 10 g salt are scaled for four servings of a cold dish; MSG is optional and may simply be omitted at home. **Adjust the peppercorn**: Hanyuan green peppercorn is milder and cleaner on the finish than red; those using red should reduce the quantity and expect a longer-lasting numbing effect. **Technique only, no therapeutic claims**: the cited entry's “eating notes” section is entirely traditional warming-tonic material, none of which is adopted. Contains sesame (sesame oil) and soy (light soy). The peppercorn and soy sauce may carry other allergens; check labels. Contains chicken; not a vegetarian dish. 阿坝州地方志办公室：传统川菜“九斗碗”（发布 2013-08-09） — Menu source 1. It records jiudouwan as also called tianxi and san-zheng-jiukou-xi; the three steamed dishes as rice-flour pork, savory and sweet shaobai (jiasha rou); the braises as braised or steamed pork elbow, pork with bamboo shoots, mixed braise (shaoshijin), re-cooked chicken and fish with chili-bean paste; the cold dishes as red-oil rabbit, peppercorn chicken and preserved egg; the stir-fries as bamboo shoots fried in lard, gong bao diced pork and shredded pork with yellow chives; the stew as stewed tuotuosu pork; spinach and flash-fried cabbage as table fillers. It also records that a feast without the three steamed dishes is not a feast, that each bowl holds eight slices of pork, and the serving order of cold dishes, steamed dishes, stir-fries, braises, stews and soup. https://dfzb.abazhou.gov.cn/abzdfsbgs/c104049/201308/e7ab6e8e28a04dc9836c6b82d420b5c9.shtml 中文百科全書：九斗碗（又称坝坝宴、九大碗） — Menu source 2. It records jiudouwan as a Sichuan feast whose “dou” means a large vessel in Sichuan speech, with nine bowls as a minimum and versions of seven or eleven; its contents as home-style dishes made from whatever chicken, duck, fish, pork, eggs and seasonal vegetables the household has, listing peppercorn chicken, shredded pork with yellow chives and liver fried in lard as representative dishes, served in farmyards on improvised stoves. https://newton.com.tw/wiki/%E4%B9%9D%E6%96%97%E7%A2%97/2750801 中文百科全書：椒麻雞塊 — Core method: 1000 g chicken with 20 g scallion, 10 g green peppercorn, 10 g salt, 8 g sesame oil, 2 g MSG and 5 g ginger. The chicken is poached with ginger and scallion white until just cooked, cooled, and chopped into strips about 4 cm by 1 cm. Green peppercorn, scallion leaves and salt are minced on the board (adding a few drops of sesame oil while chopping), then loosened with soy, MSG and sesame oil into a jiaoma dressing, with a little cold stock if it is too salty; the dressing is poured over the chicken, tossed and plated. https://newton.com.tw/wiki/%E6%A4%92%E9%BA%BB%E9%9B%9E%E5%A1%8A FDA: Food Allergies — Basis for declaring soy, wheat and sesame allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.