A dish from Chinese/Cantonese cuisine in which chicken chunks are tossed and cooked in black pepper sauce which enhances the sharp flavour of black pepper goes really well with steamed rice.
Serves -1
Ingredients Qty
Black Pepper (crushed) 50 gms
Garlic (minced) 2 cloves
Ginger (minced) 2 tbsp
Shallot (fine Chopped) 1
Cornstarch 3 tbsp
Salt to taste
Chicken (shredded) 200 gms
Oil 3 tbsp
Cilantro Fig for garnish
Note: Vegetarians can opt for tofu or mixed veggies in black pepper sauce.
Process (for sauce)
- Take a wok or a deep bottom pan and put half of the crushed black pepper and roast it for two minutes until the flavour of black pepper comes as fragrant.
- Keep aside, put oil in it and add mince garlic, mince ginger and sauté them.
- Add the shallot and sauté on high flame.
- Add the roasted crushed black pepper in it and add one cup water.
- Add salt and cook for 5 minutes on medium flame.
- Add the cornstarch and mix well, give it a stir and cook for another 5 minutes.
- Add the remaining black pepper and mix well. Cook for another 5 minutes and adjust the seasoning. Make sure you get a glaze and saucy consistency.
- Now take another pan and put 1 tbsp oil in it, once the oil is hot put in the shredded chicken carefully (oil spills – make sure you are careful).
- Toss it and cook for about 10 minutes until its 90% cooked, add the black pepper sauce and garnish with cilantro. Serve hot with steamed rice.
