Szechuan Pepper Chicken Cold Dish

We had Julie demonstrating in the South Arm Community Kitchen again. Julie, who works as a Chinese Language teacher, told us that her students always ask her when her dish will appear in chowtimes again. For us, we still have not quite gotten over it that there are people actually looking forward to our postings.


At this time, Julie showed us a Cold Chicken Dish. This Szechuan pepper Chicken Cold Dish is good especially as snacks with beer. This is also great for potluck. One thing for sure, the colors are just perfect for the coming Christmas season.

  • Chicken drumsticks, deboned keeping the skin intact
  • Szechuan Pepper Corn powder
  • Salt to taste
  • Chinese cooking wine
  • Japanese cucumber, slice in coin shape
  • Strawberry or Cherry tomatoes, cut into halves
  • Kitchen string
  • Toothpicks


Click on the link below for the instructions.


IMG_1825001Marinate the deboned chicken with Szechuan Pepper Corn powder, salt and some cooking wine.
IMG_1827001Reshape the drumstick into its original shape with the skin covering the meat.
IMG_1829001Tie the boneless drumstick with kitchen string to hold its shape.
IMG_1830001Repeat for all the drumsticks. Refrigerate the drumsticks for 2 days.
IMG_1838001Steam the drumsticks for 15 to 20 minutes.Let cool and refrigerate for at least 4 hours.
IMG_1822001The refrigerated drumsticks will be firm for cutting.
IMG_1833001Remove the kitchen string. Slice the drumsticks into coin shape.
IMG_1837001Place the chicken slice on a platter. Top with a slice of cucumber and half of a tomato. Use a toothpick to hold the three pieces together.
IMG_1844001Julie also brought some drumsticks which she marinated with Hong-Zao. They looked more vibrant.

Julie, thank you for sharing a great recipe.


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