Chicken Chop With Black Pepper Sauce On Rice 黑椒雞扒飯 - "Malaysian Monday 89"

We Malaysians are known for our addiction for hot and spicy foods. However we don't rely solely on chillies for our daily fix, peppercorns also play an important role to satisfy our obsession with all things spicy. Being the 5th largest producer of peppercorns, we are spoilt when it comes to top quality peppercorns and that includes the most prized variety from the state of Sarawak.

There are many versions of black pepper sauce throughout Asia but call me bias because I will always be partial to this version that I grew up with. This particular sauce is both savoury and sweet with just the right kick from the black peppercorns. Feel free to increase the amount of black pepper if a hotter sauce is desired.

P.S If you are a fan of black peppercorns, do check out my black pepper and butter prawns or Thai basil and black pepper prawns.

recipe from the tummies' kitchen

serves 2 as a one dish meal

you'll need;

2 boneless chicken thighs, flatten lightly with a kitchen mallet

1/2 tbs of light soy

1 tsp of sesame oil

1 tsp of white pepper

corn flour and rice flour for coating

oil for frying

steamed rice to serve

fried eggs to serve

for the sauce;

2 cloves of garlic, chopped

2 cm piece of ginger, chopped

2 bird chilies, sliced

2 shallots, sliced

2 tbs of black peppercorns, crushed

3 tbs of oyster sauce

2 tbs of light soy

1 tbs of sugar

3/4 cup of stock

a handful of snow peas, topped and tailed

corn flour solution for thickening

Marinate chicken with soy, sesame oil and white pepper for 15 to 20 minutes.

Prepare the ingredients for the sauce.

Coat the chicken with flours and drench off excess before frying in hot oil until golden and crispy. Drain well and allow to rest before slicing.

Heat a wok up until smoking then saute garlic, ginger, chili and shallot with a little oil for 15 to 20 seconds. Add seasonings and stock and bring it to a simmer, check for seasonings and adjust to suit your taste.

Add snow peas and cook briefly before thickening the sauce with a little corn flour solution.

Place sliced chicken over a bed of hot steamed rice and pour the sauce over.

I am the host for the September event so please send all your entries to me at sureshchong@yahoo.com. To find out more about the event and on how to enter please click HERE.