I have ground schuwan (SP?)

[pam]

How to use instead of actual peppercorns? NYT posted a recipe for spicy chicken that looked delicious.

 

[barb_b]

Pam, I'd like to help, but don't now the rec.... I always error less on ground pepper when cooking

and have everyone add a lil if needed plate side. Sorry, can't help....

 

[traca]

Sounds like you have szechuan peppercorns, also known as sichuan. They are mouth-numbing and used in

northern Chinese and Tibetan dishes. Used to be banned in the US, due to a blight? of some sort. Now you can get them here.

https://en.wikipedia.org/wiki/Sichuan_pepper

 

[CathyZ]

Since it is ground, use just a little then when the chicken is cooked taste it

You will know at that point whether you need more or not. Use sparingly in any dish that needs spicing up and do the same thing- taste the finished product.

 

[marilynfl]

If they are szechuan (sichuan), they'll have a lemony, citrus-y smell/flavor. They have

about the same amount of hotness to me as regular peppercorns.

 

[pam]

It's Mark Bittman's Spicy Big Tray Chicken

NYT cooking blog had the recipe which sounded wonderful.