What else could I do but clean out the spice cabinet? I found I had doubles of oregano, doubles of rosemary, three granulated garlic's, about six different chile powders, two jars of one type of cinnamon, and two of another, and found about 9 jars of cinnamon in total. Who knew there are so many kinds of cinnamon, Ceylon, China, Vietnamese, Korintje, Cinnamon Sugar, Penzey's Special blend. I have them all, even Cinnabon cinnamon was in there. Let's not even talk about the free samples Penzey's sends every time you order something. Anyway, it was a great excuse to clean out the spices, consolidate and I found those peppercorns, never opened, way in the back. Near the Wasabi powder I bought for some other recipe. Any ideas?
All cleaned out and alphabetized.
For now anyway!
For now anyway!
The peppercorns are really fragrant. Sort of perfumey! And they make your tongue tingle. It was a little strange at first, we didn't expect it. I felt it first, and said something and they all thought I was kidding, but then slowly everyone else at the table had that numbing sensation for a second. Even Grandma. It wasn't spicy at all. She enjoyed the chicken, we all did! Thanks to Pig Pig's Corner, this is a delicious way to roast chicken!
Source: Pig Pigs Corner (click for original recipe)
adapted by There's Always Thyme to Cook
6 chicken pieces, whatever you like
4 cloves garlic
1 tablespoon minced ginger
1 tablespoon Sichuan peppercorns
1 tablespoon Shaoxing wine or you can sub Sherry
1 tablespoon honey
2 tablespoons light soy sauce
Pre-heat oven to 350°F.
Lightly toast the Sichuan peppercorns in a hot pan without oil until fragrant. Make a few deep slits on the chicken with a knife. Finely chop garlic, ginger and peppercorn in the food processor. Add shaoxing wine or sherry, honey and light soy sauce. Mix well. Rub this mixture all other the chicken pieces. Roast for about an hour, more or less, until done.