Sichuan Peppercorn Sauce Food

SZECHUAN SAUCE

Steps:

• Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
• Stir the cornstarch mixture into the soy mixture. Stir until thickened.

PEPPERCORN SAUCE

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

SZECHUAN PEPPERCORN CHICKEN

Steps:

• Remove seeds from peppercorns (good quality peppercorns have no seeds or only one or two), discard seeds and crush the peppercorns.
• Mix remaining ingredients (except lettuce& chicken).
• Place lettuce on a serving plate and arrange the chicken on it& pour over the sauce.