Adapted from "The Thousand Recipe Chinese Cookbook", by Gloria Bley
Miller, 1966

1 spring chicken (I usually use four big chicken thighs)
2 slices fresh ginger root, smashed
1 scallion stalk, cut into 1-inch pieces
2 cloves star anise
1/2 cinnamon stick
1 tablespoon Szechuan peppercorns
1/4 cup soy sauce
1/4 cup sherry (I often use Shaoxing Chinese rice wine)
1/4 cup sesame oil
1 tablespoon sugar
2 scallions, sliced thinly

Put ginger, anise, cinnamon stick, and peppercorns into a spice bag or
tie them up in cheesecloth.

Put the liquid ingredients, the spice bag, sugar, and scallion stalk
into a heavy saucepan with a lid. Add chicken, cover and simmer over
medium-low heat. Turn chicken and spice bag once every ten minutes; cook
in total for 40 minutes.

Turn off heat, and remove chicken to cool. Remove spice bag and discard.
Bone chicken and cut meat into 1-inch chunks. Return to saucepan, and
reheat. Serve over rice; I prefer jasmine rice. Sprinkle with remaining
scallions.

On 2014-10-25, Travis McGee > wrote:

> 1 tablespoon Szechuan peppercorns

Where did you get the Szechuan peppercorns? My old supply is ancient
and I need some fresh (whole).

nb

On 10/25/2014 12:27 PM, notbob wrote:
> On 2014-10-25, Travis McGee > wrote:
>
>> 1 tablespoon Szechuan peppercorns
>
> Where did you get the Szechuan peppercorns? My old supply is ancient
> and I need some fresh (whole).
>
> nb
>

http://www.barryfarm.com/herbs.htm

The term "clove" in this recipe refers to one full fruit of star anise,
as opposed to the spice known itself as "cloves".

On 10/25/2014 12:53 PM, Travis McGee wrote:
> On 10/25/2014 12:27 PM, notbob wrote:
>> On 2014-10-25, Travis McGee > wrote:
>>
>>> 1 tablespoon Szechuan peppercorns
>>
>> Where did you get the Szechuan peppercorns? My old supply is ancient
>> and I need some fresh (whole).
>>
>> nb
>>
>
> http://www.barryfarm.com/herbs.htm
>
> The term "clove" in this recipe refers to one full fruit of star anise,
> as opposed to the spice known itself as "cloves".

Right, like a clove of garlic isn't a spice called "cloves"

--
From somewhere very deep in the heart of Texas

On 2014-10-25, Janet Wilder > wrote:

>>> On 2014-10-25, Travis McGee > wrote:

>>> Where did you get the Szechuan peppercorns? My old supply is ancient
>>> and I need some fresh (whole).

>> http://www.barryfarm.com/herbs.htm
>>
>> The term "clove" in this recipe refers to one full fruit of star anise,
>> as opposed to the spice known itself as "cloves".

> Right, like a clove of garlic isn't a spice called "cloves"

I did not know that! Thnx.

nb

On 10/25/2014 2:20 PM, Janet Wilder wrote:
> On 10/25/2014 12:53 PM, Travis McGee wrote:
>> On 10/25/2014 12:27 PM, notbob wrote:
>>> On 2014-10-25, Travis McGee > wrote:
>>>
>>>> 1 tablespoon Szechuan peppercorns
>>>
>>> Where did you get the Szechuan peppercorns? My old supply is ancient
>>> and I need some fresh (whole).
>>>
>>> nb
>>>
>>
>> http://www.barryfarm.com/herbs.htm
>>
>> The term "clove" in this recipe refers to one full fruit of star anise,
>> as opposed to the spice known itself as "cloves".
>
> Right, like a clove of garlic isn't a spice called "cloves"
>

All Chinese grocery stores or supermarkets should have Szechuan pepper.
There are three such stores near where I live and I'm pretty sure I've
seen the peppers. However, I think I have also seen them in Penzey's.

As far as cloves are concerned, the actual spice called "clove" is
different from star anise. The usual clove looks like a small heavy
nail. See Gernot Katzer on the subject:

http://gernot-katzers-spice-pages.com/engl/index.html

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2014-10-25, James Silverton > wrote:

> All Chinese grocery stores or supermarkets should have Szechuan pepper.
> There are three such stores near where I live....

Lucky you. The closest one to me is over 100 miles away. I'll shop
online, thank you.

nb

On 25 Oct 2014 16:27:36 GMT, notbob > wrote:

> On 2014-10-25, Travis McGee > wrote:
>
> > 1 tablespoon Szechuan peppercorns
>
> Where did you get the Szechuan peppercorns? My old supply is ancient
> and I need some fresh (whole).
>
I just bought some a few weeks ago at. Not remembering what the name
of the company is, but Cheri said she orders from them regularly. It
might have been this one. Hope she reads this to confirm or deny.
http://www.myspicesage.com/sichuan-p...FVKGfgodKagAaw


--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On 25 Oct 2014 16:27:36 GMT, notbob > wrote:
>
>> On 2014-10-25, Travis McGee > wrote:
>>
>> > 1 tablespoon Szechuan peppercorns
>>
>> Where did you get the Szechuan peppercorns? My old supply is ancient
>> and I need some fresh (whole).
>>
> I just bought some a few weeks ago at. Not remembering what the name
> of the company is, but Cheri said she orders from them regularly. It
> might have been this one. Hope she reads this to confirm or deny.
> http://www.myspicesage.com/sichuan-p...FVKGfgodKagAaw

Yes, that's where I order from often. I've been very happy with their
products, prices, and service.

Cheri

On Sat, 25 Oct 2014 11:29:21 -0700, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> > On 25 Oct 2014 16:27:36 GMT, notbob > wrote:
> >
> >> On 2014-10-25, Travis McGee > wrote:
> >>
> >> > 1 tablespoon Szechuan peppercorns
> >>
> >> Where did you get the Szechuan peppercorns? My old supply is ancient
> >> and I need some fresh (whole).
> >>
> > I just bought some a few weeks ago at. Not remembering what the name
> > of the company is, but Cheri said she orders from them regularly. It
> > might have been this one. Hope she reads this to confirm or deny.
> > http://www.myspicesage.com/sichuan-p...FVKGfgodKagAaw
>
> Yes, that's where I order from often. I've been very happy with their
> products, prices, and service.
>
Thanks, Cheri!


--

Never trust a dog to watch your food.

On 2014-10-25, Sqwertz > wrote:

> Both happen to be from evergreen trees (trees that do not loose their
> foliage over winter), the true clove being a leafy tree rather than a
> needle-type tree.

Yet, they are not the same. Not even close.

Chinese five-spice blend typically calls for both cloves and star
anise. I always halve the the amount of cloves, called for, they
being so intense in flavor. Star anise, not a problem.

nb

On 2014-10-25, Sqwertz > wrote:

> but you have to admire their shelf-life.

True dat!

I only toss 'em if the taste "musty" (mold).

nb