Szechuan pepper chicken


A chicken recipe with Chinese inspiration and the spicy taste of Szechuan pepper. White rice is a lovely complement to the flavorful chicken.


4 lb chicken (pieces)
3 T cooking oil (vegetable oil)
1 c broth (chicken broth or stock)
1⁄2 c cream (heavy cream)
2 T anise pepper (peppercorns, toasted and crushed)


  1. Coat chicken pieces with crushed Szechuan pepper.
  2. Heat oil in a pan over moderate heat. Brown chicken pieces.
  3. Add chopped onion and cook until soft but not brown. It will take about 3 minutes.
  4. Add 1/2 cup chicken stock, cove and simmer gently for 20-25 minutes or until chicken is tender.
  5. Remove chicken from the pan and keep warm.
  6. Reduce pan juices to a glaze. Add the reserved 1/2 cup chicken stock and bring back to the boil.
  7. Put chicken pieces again into the pan and warm them.
  8. Add cream and heat gently, stirring continously, until the sauce has thickened a little.


Cook Szechuan peppercorns in a pan over low heat, shaking frequently, for 3-5 minutes, until they release the aroma. Place them in a plastic bag and crush under a rolling pin.

Chicken breas cooks faster than other pieces. Brown chicken legs first, for about 5 minutes, add then breast pieces and continue cooking until chicken pieces are browned on all sides.

8 servings
Preparation time
Cooking time
Total time
45 minutes