Sichuan Pepper Oil Food

SICHUAN-PEPPER OIL

Steps:

• Pulse peppercorns in grinder until coarsely ground.
• Heat oil with peppercorns in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until peppercorns turn a shade darker, about 1 minute, then transfer to a heatproof bowl and cool to room temperature. Stir before using.

SICHUAN CHILE OIL

Steps:

• Using a pair of kitchen shears, cut all of the chiles into 1/2-inch pieces. Toast chiles in a dry wok or saucepan over medium heat, stirring and shaking constantly, until fragrant and lightly darkened in color, about 2 minutes.
• Transfer toasted chiles to the bowl of a food processor or mortar and pestle, and pulse or pound until the chiles break into 1/8- to 1/4-inch pieces that resemble store-bought red-pepper flakes or flaky sea salt. (Be careful not to overprocess.) Transfer the chile flakes to a heat-proof mixing bowl.
• Combine oil, garlic, ginger, Sichuan peppercorns, star anise, cumin and fennel seeds in a small saucepan. Heat over low heat until gently bubbling, then cook for 10 minutes, adjusting heat to maintain the barest of bubbling.
• Set a fine-mesh strainer over the bowl with the chiles. Pour the hot oil through strainer over the chiles. Discard solids. Stir sugar, sesame seeds, salt and MSG, if using, into oil mixture until combined. Allow to cool, transfer to a sealed container, and let rest at room temperature overnight before using. You can store chile oil in a cool, dark pantry for a few weeks, or indefinitely in the refrigerator.

SICHUAN PEPPER CHICKEN

Steps:

• Mix soy sauce, brandy, cornflour, spring onions and ginger.
• Add the chicken pieces and mix to coat. Cover and marinate for one hour.
• Heat the oil in a deep frying pan or wok and deep fry the chicken pieces in batches each for around 5 minutes. Remove the batches of chicken and drain on kitchen paper.
• Heat the olive oil in a wok and fry the Sichuan pepper and dried red chilies for about 1 minute.
• Add the garlic and ginger and stir fry for 30 seconds. Don't burn the garlic.
• Add the reserved cooked chicken, salt, sugar and green onions.
• Stir until combined.
• Serve hot with steamed white rice or rice noodles.

BEEF & SICHUAN PEPPER STIR-FRY

Steps:

• Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
• Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.