Tuesday, 16 June 2009

Black Pepper Chicken

The Budding Chef: Black Pepper Chicken
Amazingly, this dish can be prepared under 30 minutes and it's so simple that you'll never fail. There're only a few points to keep in mind:
  • Do not use breast meat. It's not meant for frying.
  • Do not be stingy with corn starch. Coat meat sufficiently.
  • You don't need to deep-fry the meat. Use oil sparingly but make sure the meat is evenly fried.
  • Forget about following the recipe step-by-step. Unless if you're cooking for guests, it's all about personal preferences so be your own judge!

1. Ingredients
Chicken thigh
Green pepper / paprika

2. Sauce
Soy sauce
Oyster sauce
Lots of black pepper
Lots of white pepper

1. Cut meat into appropriate size and coat with cornstarch.
2. Deep-fry until golden brown.
3. Mix ingredients for sauce according to personal preference. Set aside.
4. Leave chicken on paper towel to dry.
5. Stir-fry green pepper and onion. Remove from pan.
6. Heat prepared sauce, add meat and finally the green pepper and the onion.

0 persons flung their shoes: