Black Pepper Chicken

So there we are, that is black pepper chicken made. Look at that. Who needs a restaurant or takeaway? Do it at home. Hi everyone, Today, black pepper chicken. Chinese version, black pepper chicken.

Why You’ll Love This

Very tasty. Very tasty indeed, and it’s fairly quick to make. Nothing too hard about the Chinese cooking, really. It’s a great way. It’s easy to produce. Very juicy chicken. Fantastic pepper flavour. That really is delicious. This is absolutely sensational. Fantastic flavour through there. Not hot, spicy wise, but lovely. Warming pepper on your tongue after you’ve eaten it. Not burning while you’re eating it. But you’ve got that lovely warming. It’s sensational. I absolutely love it. It’s a fantastic dish.

Ingredients

For the Marinade

• chopped chicken breast (cubed up into bite size)
• about a teaspoon of ground
• black pepper
• a tablespoon of normal light soy sauce
• a tablespoon of corn starch, corn flour

For the Sauce

• couple of tablespoons oyster sauce
• About a teaspoon of dark soy
• Two tablespoons of soy
• a splash of sugar (optional, less than half a teaspoon)
• a little bit of chicken stock (made out of a stock cube)
• a teaspoon of black pepper
• a little bit of salt

For the Veggies

• garlic
• ginger
• some peppers (red and green)
• some green onions
• an onion

For the Slurry

• cornstarch or corn flour
• a little bit of water

Other

• A little bit of oil
• More oil

Instructions

1. Cube chicken breast into bite size.
2. Marinate chicken with a teaspoon of ground, some black pepper, a tablespoon of normal light soy sauce, and a tablespoon of corn starch, corn flour.
3. Let chicken marinate for about 20 to 30 minutes.
4. Prep sauce: In a bowl, add a couple of tablespoons oyster sauce, about a teaspoon of dark soy, two tablespoons of soy.
5. (Optional) Add a splash of sugar and a little bit of salt.
6. Add a little bit of chicken stock.
7. Add a teaspoon of black pepper. Mix it in.
8. Prep veggies: Mash garlic.
9. Mash ginger. Slice it across like that to make it easier.
10. Top and tail green onions. Take off that bit there. Cut green tops about a centimeter.
11. Slice peppers.
12. Slice onion.
13. Heat a little bit of oil in a pan.
14. Fry the chicken until nearly cooked through and golden color.
15. Take the chicken out and put it into a bowl.
16. Add more oil to the pan.
17. Cook garlic and ginger until a little bit of a tinge, not burnt.
18. Add veggies. Stir fry.
19. Chuck the chicken back in with its juice.
20. Add the sauce. Let it come back up to temperature.
21. Make cornstarch slurry: In a separate bowl, combine cornstarch or corn flour with a little bit of water.
22. Add a little bit of the cornstarch slurry to the sauce for thickness. Add a little bit more if desired.
23. Turn off the flame.
24. Stir in some green onion. Save some and chuck it on at the end.

Cooking Tips

Don’t waste anything. No rush for it really. You’ve got to cook the chicken. Now, you can have the flame way too high. You can sear up all the chicken when we roar inside. So just slow yourself down. Nice and steady. Cook the chicken. Don’t have the flame too high. Doesn’t need to be high. As soon as you get a little bit of a tinge on all of this, in with your veggies. Most people make a mistake and brown it all up. They have bitter tasting garlic in their dish. Everybody to their own.

Serving Suggestions

Serve up. A little bit of those green onions on there. This is normally in the centre of the table. Rice, chips, whatever.

So there we are. That is black pepper chicken made. Look at that. Who needs a restaurant or takeaway? Do it at home. It’s a fantastic dish. It really is easy. No point going out. And I tell you, if it’s cold out, this is one of those dishes that brings that warmth. Oh!