Another great recipe, thanks Victor. First time I’ve heard that there are two different colours of Sichuan peppercorns, and of the need to sort out the grittiness. Very interesting. Can’t wait to try this recipe.
Wow I'm so glad I stumbled onto this video, i learned so much about sichuan peppercorns and how to cook them :) and that dish in the end left me very hungry ^^ amazing channel!
This is my first time using sichuan peppercorns and it is yummy!!! Recipe is not that complicated and it is a good recipe for dinner and for meal prep. Love it. Thanks for sharing.
Loved the video, it was very helpful. Be careful with the sound. Your voice was very low and quiet, like you were recording from the other end of a ling tunnel. The music way overpowered your voice, so i had to strain to hear what you were saying. Otherwise though, I watched other videos, but this one made things so much more clear.
Hi @Colin Bielby …you are welcome. Glad you haven’t given up and that hopefully you’ve got it right eventually. I think that’s part of the fun of cooking and learning new recipes. I don’t always get it right the first time. Cheers, Victor
Wondful information how to use sichuan papper in cooking, i have collect some raw sichum papper from our forest.this papper is grown wildly in our forest,in India our tribel people use for medicinal purpose
Thanks @Sumi Bora for sharing your story on forest foraging …I have never experience it myself but can only dream that one day I am fortunate to have that lifetime experience foraging and plate it in my kitchen. Cheers, Victor
o this is amazing fully watched. I just bought Sichuan peppercorn and when you said there is red and green, I had to go check which color did I bought. Thanks for the info and the recipe with detailed explanation. Happy cooking and stay safe always.
Hi @JulianaStation...thanks for visiting and watching my video. Hope you have found the other type of Sichuan peppercorn. They are a perfect match when used together in the cooking. By the way, if you're wondering why you are getting another response from me, it's because I have lost all my response comments to viewers. And for the benefit of new viewers who happen to stumble and read the comments, I like them to know my answer to your question. Cheers, Victor
Hi @Eagle Eye..yes, I did. I added the freshly grounded Sichuan pepper right after I've added ginger, garlic, spring onion and chillies, and before adding the chicken. Hope you find it. By the way, if you're wondering why you're getting another response from me, it's because I've lost all my response comments to viewers. And for the benefit of other new viewers who happen to stumble and read the comments, I like them to know my response. Hope you had a great Christmas. Cheers, Victor
That looks great! I hv trouble finding the red sichuan peppercorns in my country, the Shopee are all selling the red ones but they're not bright red, more like burnt red with lots of black seeds, and I'm not sold that they are of good quality :(
Thanks @Mentari Travel…yeah that sounds like not good quality with lots of black seeds. Maybe google and see if you can find an online store that specialises and selling spices. Cheers, Victor
Hi @Jenny Hartantio...I understand and I don't disagree. You are not the first one who has commented on the bad sound. It was my first cooking video. When I posted it, I wasn't thinking of making more videos to share my recipes. I could remove this video but didn't because I want to stay truthful that I started making my first video with limited knowledge as a RU-vidr. I was using a point and shoot digital camera with the camera mic sitting on top of a coffee machine with no editing. I was a beginner and like all beginner learning along the way. I hope you get the chance to watch some of my latest videos and find the sound quality is better with an external mic. Cheers! Victor
Hi @Peri D…it depends on how small or big and how thin or thick you cut your chicken, and how much you are cooking. So I can’t put a time since I don’t know how you will cook it. However, my advise is if you’re not sure, cook longer. Take out 1 piece. Use a knife to cut through the thickest part and see if it’s cooked or not. If it doesn’t look cooked, cut a bit longer. Cheers, victor
@pota toe...thanks..I’ve learnt to adapt in the tiny kitchen. I’m amazed my mum’s kitchen is even smaller than mine and has only 1 burner to cook! Cheers, Victor
