Friday, November 2, 2012

Bang, Bang!

....Chicken that is!  A dish with lots of bang for the buck.  Here for another installment of the Albany Asian market items that are new to me - Szechuan pepper.  I have heard of Szechuan pepper and Bang Bang Chicken previously, but have never tried them.   

 It seems Szechuan pepper was banned in the USA for quite awhile, due to a fear of spreading canker to citrus trees.  Maybe that is why our paths never crossed.  I also learned that Szechuan pepper isn't really pepper, it is the husk of a Prickly Ash berry.

 A very unique flavour that can be quite addicting.  It provides a tingling sensation on the palate with a citrus zing, some people compare it to a citrus carbonated drink.

Bang Bang Chicken

1lb. steamed chicken breast, cut in matchsticks, or shredded

2 cucumbers, cut in matchsticks

2 carrots, cut in matchsticks

 Toast 1- 1/2 tbsp. Szechuan pepper

Arrange the chicken and veggies on a platter drizzle with dressing.  Sprinkle with 1 tbsp. chili flakes, the Szechuan pepper, and 3 scallions cut on the bias.

I will be revisiting Szechuan pepper again in other dishes!





  1. What a fun name for a chicken dish! But those husks look like they came off roly polys.

  2. I don't think (but can't know for sure) roly polys taste the same. Heehee.