Yield
2/3 cup
Time
5 minutes, plus time for onions to sit prep, 5 minutes cooking, 10 minutes total
Ingredients
  • 1/3 cup Sichuan peppercorns (sometimes labeled Dried Prickly Ash)
  • 1/2 cup Kosher salt
Instructions
 
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.