Thursday, February 25, 2010

Black Pepper Chicken

Black pepper chicken is quite easy to cook and you don’t even need those store bought sauce/paste. You do need freshly cracked black pepper though (Hint: Use your pepper mill!) to get the delicious peppery taste. I feel that pre-ground black pepper does not give out as good of a flavor as the ones you cracked/ground just prior to using!

I made some the other day, and decided to sort of combine blanched baby Bok Choy and arranged them around the Black Pepper Chicken. This saves me from washing an extra plate! =)

Here’s my recipe for a easy Black Pepper Chicken! Remember to use black peppercorns and personally crack/ground them before cooking!! It does make a difference!




  • 2 Chicken Legs, Cut into 7-8 Pieces
  • 6 Oz Button Mushrooms, Halved
  • 1 Rib Celery, Thinly Sliced on a Bias
  • 4 Clove Garlic, Minced
  • 2 Tsp Fresh Cracked Pepper, Divided
  • 1 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce, Divided
  • 1/2 Tbsp Dark Soy Sauce
  • 1 Tsp Sugar
  • 1 Tbsp Oil
  • 1 Cup Water
  • 3 Tsp Corn Flour + 4 Tsp Water, Mixed


Place 1 tsp fresh cracked pepper, 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce and chicken in a medium bowl. Mix chicken and let it marinate for about 15-20 minutes.

Heat oil in a pan over high heat. Once oil is hot, add in chicken and stir fry chicken for about 5-7 minutes. Then add mushroom and garlic and stir fry for another 2-3 minutes. Then add water, black pepper, light soy sauce, and sugar. Reduce heat to medium high and let chicken simmer for about 10-15 minutes (until chicken is thoroughly cooked). Add in celery and let it cook for about 1 minute. Stir in corn flour mixture and let sauce thicken. Transfer to serving dish and serve over white rice. This should serve 3-4 people.


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