Chicken fillets with hoisin sauce and Szechuan (Sichuan) pepper

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

12 Responses

  1. Telly says:

    Superb photo of a rice-topping dish. Real artistic execution. Was just wondering how the cooking technique wiould change if you had Sichuan peppercorns?

  2. Chunky says:

    You can find Szechuan peppercorns at Spices & Flavors, at Market!Market! near Lord Stow’s Bakery. They sell for Php 110 per bottle (80 gms). I used them for my flavored salt give-aways last Christmas and they are awesome…toasted then grounded with sea salt. They are excellent as a flavoring or finishing condiment to roast chicken.

  3. Chunky says:

    by the way, what side dish did you serve this with?

  4. nikka says:

    cool! i’ll try this!! i tried hoisin sauce with porkchops, and cooked it in a toaster oven.. it turned out good, i just didn’t like the mess it did to my toaster. hehe. :)

  5. Connie says:

    Thank you, Telly. :) In the original recipe, the Sichuan peppercorns were coarsely cracked (in a mortar). But that’s the only difference.

    Thank you, Chunky. It’s been too long since I was at Market! Market! No side dish. Actually what you see in the photo are the leftovers from the kids’ packed school lunch which I had for breakfast. :)

    Nikka, hoisin sauce caramelizes then burns fast. That’s why it’s added last. :)

  6. darwin says:

    looks very yummy:)

    couple of questions. what is light soy sauce? and how does it differ from regular soy sauce light silver swan soy sauce or datu puti soy sauce?

  7. Connie says:

    light soy sauce is lighter in color (more translucent), less salty and a bit sweet. Think Kikkoman. :)

  8. kittyM says:

    If i dont have light soy sauce on hand can i substitue with anything else? regular soy sauce with water and sugar maybe? what do you think?By he way i LOOOVE your site!I love cooking and anything else that has to do with it. It relaxes me and just plain makes me happy!So reading your site really puts me in a good mood.Thanks!

  9. Connie says:

    kittyM, it’s my way of relaxing too — cooking + photography. Great outlet for creative juices. :) Re soy sauce: it won’t taste the same but you can try using only half as much.

  10. kittyM says:

    Had this for dinner last night and my husband loved it.Went all the way chinese and served crab and corn soup and fried rice with it.Thanks connie!

  11. A. says:

    I know this post is old, but I can’t resist suggesting a place which you probably know by know: BEE TIN GROCERY (this is NOT the same as Eng Bee Tin) in Ongpin. They sell all tipes of sauces, even SICHUAN PEPPERCORN–for just P30 for 60 grams! And they also have great things like assorted chili bean pastes (doubanjiang) and even sesame paste (tahini). I assume you’re chinese? It’s a great place, and you can find better, cheaper alternative products to lee kum kee sauces (ex. buy sesame oil by the liter, or explore 7 or 8 types of Chinese wine, or even vegetarian seasonings)…

    I LOVE sichuan pepper. Sichuan pepper has this tingly spiciness that hits you at the back of your throat–it’s almost like having mint, actually. But it’s awfully strong–so be sure to just use a little (a teaspon of crushed sichuan pepper has a lot of kick in itself.)


  12. housekeeper says:

    perfect photography! The food looks very appetizing. Can’t wait to try this recipe!