Singing Szechuan (Finger Hot) Chicken

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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Ingredients:

2-1/2 to 3 pounds chicken breasts, skinned and boned
1/3 cup cilantro, stems included, chopped
6-8 cloves garlic, peeled
4 scallions, minced
1/2 tsp. fresh ginger, grated
1 tsp. szechuan (finger hot) pepper, roasted, freshly ground
3 dried Asian chiles, stemmed
3 Tbsp. soy sauce
3 Tbsp. shao hsing (or dry sherry or port)
3 Tbsp. Chinese sesame paste (or nut butter)
4 tsp. rice wine vinegar
2 Tbsp. sugar
3 Tbsp. hot sesame oil

Instructions:

Place the chicken in a pot of salted, boiling water and cook for 12-15 minutes. Strain the water from the pot and replace with cold water for about 5 minutes. Cut the chicken into long strips and set aside.

To make the sauce, place the cilantro, garlic, ginger, shao hsing, sesame paste, vinegar, soy sauce, szechuan (finger hot) pepper and sugar in a blender and puree. Pour into a bowl and set aside.

Heat a wok or skillet to high and add the sesame oil. Break the Asian chiles in half and roast in the oil until they darken. Do not burn. Add the chicken pieces and toss for 2-3 minutes. Transfer the chicken and chiles to a warm platter and pour the sauce over it. Garnish with scallions and serve with jasmine rice and vegetables.

Recipe by Larry Noggle.