Saturday, August 7, 2021

Black Pepper Chicken Chop


The other day I wrote about our favorite Black Pepper Chicken recipe. I told you I have two version of it. I decided to share the second one which has plum sauce. Now, Im sharing with you the first version. I fell in love with this chicken chop first and then I learned the other with plum sauce. Between the two, I wont choose because I like them both. Ask my children and they will say the same thing I suppose. This version is so peppery because of ground black and white pepper plus the addition of coarsely ground pepper too. Don't forget the fried onion rings. The power of onion and black pepper into one plus the sauce is so good. Hmmmnnn..the smell of onion and pepper is so captivating. I love the chaos in my palate. The hot pepper and the strong taste of oyster and soya sauce is perfect...what more can I ask for... and oh the rice wine has made the meat so soft and tender.

3/4 kg chicken breast, flattened a slice of pork chop
2 tsp rice wine
sprinkle of salt and white pepper
1/2 cup corn flour
1 cup oyster sauce
4 tsp soy sauce
2 tsp coarsely ground black pepper
1/2 tsp ground black pepper
1/2 tsp ground white pepper
4 tsp rice wine
1/2 cup water
1 large white onion cut into rings
1/2 cup corn flour
some oil

First marinate the chicken with 2 tsp rice wine and a little ( sprinkle ) of salt and pepper for 15 minutes.
Then roll the chicken slices into corn flour and fry them in a hot oil.
Just fry until the pink color is gone.Set aside. 
Let it cool and then slice them 1/4 inch.Set aside
In a bowl, combine oyster sauce, soy sauce and all the pepper and water. 
Mix until well combined. Set aside.
In a pan, where you fry the chicken, add a little oil and fry the onion.  
Do not soften or caramelized.The idea is to just fry lightly and to get the onion flavor.
Set aside the fried onion rings.
Using the same pan, add the prepared sauce and keep on stirring. 
Once you see the bubbles, put the chicken and mix until all the slices are well coated.
Add the fried onion and mix again until well combine. 
Cook for about 5 minutes more.
Ready to serve. Enjoy! it is not spicy.. it is hot and it is so good.

And don't forget the onion...Black Peppered Chicken will never taste great without it...The power of onion and black pepper into one plus the good old sauce....I love it with my favorite Ginger Ale! Come ..lets eat, lets giggle and lets be merry


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