Teng Jiao Ji (Chicken with Green Peppercorns)
Refreshing scent and violent numbness! Sichuan Blue "Dolly Chicken"
Description
A classic Sichuan cold dish. Unlike the red saliva chicken, boiled chicken is soaked in a green specialty oil made from fresh 'Green Peppercorns' (Teng Jiao) and green chilies. A refreshing citrus aroma is followed by violent, mouth-numbing heat.
Restaurants serving Teng Jiao Ji (Chicken with Green Peppercorns)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in chicken
- Green peppercorns(Teng Jiao)
- Green chilies
- Chicken broth
- Veg oil
- Light soy sauce
- Ginger
- Scallion
Instructions
- [Authentic Recipe]
- Poach bone-in chicken thighs gently with scallion, ginger, and wine; shock in ice water and cleave.
- Heat generous oil; slow-fry fresh green peppercorns and green chilies to extract 'Teng Jiao Oil'.
- Mix chicken broth with salt and light soy sauce; let cool.
- Plate the chicken, pour the broth, and drench with the hot green peppercorn oil. Chill in the fridge.
Learn more Spice, substitutes, tips
Key spices
Refreshing citrus aroma and intense numbness of green peppercorns
Substitutes at Japanese supermarkets
Substitute with JP chicken thighs and commercial 'Teng Jiao Oil'
Pairing
Cold Beer / White Rice
Trivia
Recently, the aroma and numbing heat of 'Teng Jiao' have become more popular than red chilies among Chinese youth, leading to a boom in Teng Jiao-flavored items even at fast food chains like KFC.
Eating tips & etiquette
Pick up the chicken with chopsticks. Biting into a green peppercorn will completely paralyze your tongue, so it's safer to avoid them.
Allergen
Poultry, Soybeans, Wheat