You may think from the name that chin jiew gai – Sichuan pepper chicken – is a Sichuan dish, but it’s actually a dish in Chiu Chow (Teochew) cuisine. The spice is quite unusual for Chiu Chow ...

But a few simple steps can upgrade that basic chicken — and of course chef Gordon Ramsay has a creative, flavor-forward solution: Sichuan pepper, and plenty of it. In Ramsay's second MasterClass ...

Put the black beans and Sichuan peppercorns in a bowl. Cut the chicken thighs into bite-sized chunks. Put the chicken pieces in a bowl and mix in the soybean sauce. Add the tempura powder and ...

We toss chunks of juicy chicken breast with fiery dried red chiles, numbing Sichuan peppercorns, crisp-tender onions and ...

Add remaining vinegar, ground Sichuan peppercorn, soy sauce, salt, sugar and 500 ml (2 cups) water. Let it simmer on low heat. Once the oil splits, add Asian celery and stir to incorporate.

Unlike Shanxi or Hunan, the province of Sichuan is all about spicy, oily flavors, with an emphasis on peppercorns. And not the black ones in your spice grinder at home, but rather, assertive green ...