This is a modern dish created in around 2000 when older, more rigid chefs began retiring and their young apprentices were able to experiment and combine new flavors in ways that were previously not allowed. The dish combines fresh Sichuan peppercorn (which chefs began using as recently as 1998), red onion (a Western ingredient) and Thai chilies for a bright, fresh flavor. Typically roosters are used instead of hens for their tender meat.

  • Rooster (1 kg)
  • White broth (5 kg)
  • Red onion (400 g)
  • Fresh green Sichuan peppercorn (30 g)*
  • Red Thai chilies (20 g)*
  • Ginger (20 g)
  • Garlic (20 g)
  • Scallions, white only (30 g)
  • Cilantro (30 g)
  • Sichuan peppercorn oil (40 g)*
  • Salt (5 g)
  • Gourmet powder (3 g)*

*Amounts are approximate.

Chicken Preparation:

  1. Fill wok or pot with cold broth (enough to cover chicken).
  2. Place chicken in broth.
  3. Heat to boiling.
  4. After boiling, continue to cook for about 20 minutes or until juices run clear.
  5. Turn off heat, and let chicken soak in broth for about 20 more minutes.
  6. After soaking, place chicken in cold water to crisp skin.
  7. When chicken is cool, carve and slice into large strips.

Seasoning Preparation:

  1. Peel ginger and slice into 1 cm tiles.
  2. Thinly slice garlic.
  3. Chop scallion white.
  4. Chop cilantro.
  5. Chop Thai chilies. Toss to remove seeds.
  6. Place ginger, garlic, scallion, cilantro and Thai chilies in a medium-sized bowl.
  7. Thinly slice onion.
  8. Place onion slices in bottom of serving bowl.


  1. Season wok.
  2. Heat oil to a low temperature (about 100ยบ Celsius). Add green Sichuan peppercorns and stir fry until fragrant. Be careful not to burn.
  3. Add warm broth. Heat until simmering.
  4. Pour hot broth over seasoning ingredients. Stir and let soak for 5-10 minutes.
  5. Taste and season with gourmet powder, salt, Sichuan peppercorn oil and sesame oil. The flavors should be salty, peppery and a little spicy.


  1. Layer the chicken strips on top of onion slices.
  2. Pour broth and seasonings over chicken.
  3. If not serving immediately, microwave before serving.
  4. Garnish with extra green Sichuan peppercorns and Thai chilies.

Dish checklist:

  • Is the chicken tender?
  • Is the flavor peppery and a little spicy?


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