Thursday, September 30, 2010

Kitchen DIY #2 - Black Pepper Chicken

Now I know some of you might be thinking black pepper chicken ah, aiyo anybody also can do la. But this black pepper chicken recipe is not the normal "lee kum kee" type black pepper sauce with chicken :) Its yummier...

Recipe courtesy of
Andrew Tan

First marinate chicken fillets with desired amount of crushed black pepper, salt and soy sauce.

I had 11 medium sized chicken fillets, so I used:

- 5 tbsp of crushed black pepper

- 2 tsps of salt

- 1 tbsp of soy sauce

If you like, you can add Lea&Perrins worcestershire sauce to the marinade to give it more flavour.

Leave for 1-2 hours (preferably overnight). Then pan fry the chicken fillets till golden brown, making sure the inside is cooked as well. For a healthier option use olive oil.

Ok the chicken is ready. Now for the sauce.

You'll need:

- 2 big onions

- 2 tsp cornflour

- half a bowl of hot milk

- 3 tbsp crushed black pepper

- half tsp of salt

First, cut the onions into wedges. Then add the black pepper, salt and cornflour into the bowl of hot milk and mix well.

Sweat the onions on a frying pan over medium heat till lightly brown. Then add the milk mixture in and stir well. The sauce should increase in consistency as the boils. If you prefer a thicker gravy feel free to add more cornflour.

Presenting the end product :)


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