Ingredients
Marination
- Boneless Chicken 1kg, cut into strips
- Corn flour 3 tbsp
- White vinegar 1 tbsp
- Soy sauce 2 tbsp
Slurry
- Chicken cube 1
- Corn flour 2 tbsp
- Vinegar 2 tbsp
- Soy sauce 4 tbsp
- Sugar 1 tbsp
- Water 1.5 cup (at room temperature)
Cooking
- Oil 8 tbsp
- Onion 1 big, thickly sliced
- Red bell pepper (or any color of your choice) 1 big size, cut into thick slices
- Chopped ginger 1 tbsp
- Chopped garlic 1 tsp
- Black peppercorns 1 tbsp (or more), crushed coarsely
- Chopped Spring onions, a handful
Preparation
- Marination: Add corn flour, vinegar and soy sauce to the chicken. Mix well and allow to marinate for 15 minutes.
- Slurry: Break the chicken cube into pieces and add to a mug. Add all the remaining slurry ingredients. Mix and keep aside.
- NOTE: The water for slurry should be at room temperature. Adding warm or hot water will cook the corn flour and turn the slurry into a thick blob.
- Cooking: in a wok, add 1 tbsp of oil. Add half batch of the chicken strips and arrange in a single layer. Allow to cook on high for a few minutes and then flip the chicken strips. Remove on to a plate when the chicken is fully cooked. Add 2 tbsp of oil again and cook the remaining chicken.
- Clean the wok and add 4 tbsp of oil. Add chopped ginger and garlic. Sauté for a minute until start to turn golden.
- Add onion and bell pepper sauté for 1-2 minutes on high heat so that the onion’s raw smell goes away but crunch is still there.
- Add cooked chicken and the slurry.
- Cook on low, stirring gently but continuously until the corn flour cooks and there are no lumps in the gravy.
- Lastly, add the crushed black peppercorns and the spring onions.
- Mix and serve with boiled rice.
- Enjoy!
Black Pepper Chicken
Ingredients
Marination
- Boneless Chicken 1kg cut into strips
- Corn flour 3 tbsp
- White vinegar 1 tbsp
- Soy sauce 2 tbsp
Slurry
- Chicken cube 1
- Corn flour 2 tbsp
- Vinegar 2 tbsp
- Soy sauce 4 tbsp
- Sugar 1 tbsp
- Water 1.5 cup at room temperature
Cooking
- Oil 8 tbsp
- Onion 1 big thickly sliced
- Red bell pepper or any color of your choice 1 big size, cut into thick slices
- Chopped ginger 1 tbsp
- Chopped garlic 1 tsp
- Black peppercorns 1 tbsp or more, crushed coarsely
- Chopped Spring onions a handful
Instructions
- Marination: Add corn flour, vinegar and soy sauce to the chicken. Mix well and allow to marinate for 15 minutes.
- Slurry: Break the chicken cube into pieces and add to a mug. Add all the remaining slurry ingredients. Mix and keep aside.
- NOTE: The water for slurry should be at room temperature. Adding warm or hot water will cook the corn flour and turn the slurry into a thick blob.
- Cooking: in a wok, add 1 tbsp of oil. Add half batch of the chicken strips and arrange in a single layer. Allow to cook on high for a few minutes and then flip the chicken strips. Remove on to a plate when the chicken is fully cooked. Add 2 tbsp of oil again and cook the remaining chicken.
- Clean the wok and add 4 tbsp of oil. Add chopped ginger and garlic. Sauté for a minute until start to turn golden.
- Add onion and bell pepper sauté for 1-2 minutes on high heat so that the onion’s raw smell goes away but crunch is still there.
- Add cooked chicken and the slurry.
- Cook on low, stirring gently but continuously until the corn flour cooks and there are no lumps in the gravy.
- Lastly, add the crushed black peppercorns and the spring onions.
- Mix and serve with boiled rice.
- Enjoy!
