Roasted Sichuan Pepper and Salt

  • 1/3 cup Sichuan peppercorns (sometimes labeled Dried Prickly Ash)
  • 1/2 cup Kosher salt
1. In a dry skillet, toast the peppercorns over medium heat until fragrant and slightly darkened - about 2 minutes. Cool and grind to a coarse powder.
2. Now roast the salt about 3 minutes and cool.
3. To serve, put the salt and the pepper into two separate bowls. You put a little of each on your plate and dip the chicken into them.

From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.

Prep time: 
Cook time: 
Total time: 
2/3 cup
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