Black Pepper Chicken Food

STIR FRIED BLACK PEPPER CHICKEN

Steps:

• Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
• Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
• Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.

CHICKEN WITH BLACK PEPPER CRUST

Steps:

• For the chicken: Preheat the oven to 400 degrees F.
• Place the chicken, breast-side up, in the center of a roasting pan (see Cook's Note). Sprinkle liberally with salt and roast, undisturbed, 25 minutes. Remove and let the par-cooked chicken rest (the breast skin should be nicely browned).
• For the crust: Place the breadcrumbs on a baking sheet and toast in the oven for 5 minutes. Remove and set aside. Finely chop the arugula and place in a medium bowl along with the toasted breadcrumbs. Place the peppercorns on a flat surface such as a cutting board and, using the underside of a skillet, crack them. (The peppercorns should be very coarsely crushed.) Add the peppercorns and butter to the bowl with the breadcrumbs and arugula and mix well.
• Gently pat the crust on top of the chicken breast. Place the chicken back in the oven and roast until the juices run clear or a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 160 to 165 degrees F, an additional 25 to 35 minutes (see Cook's Note). Let rest at least 10 minutes, then carve and serve.

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

EASIEST BLACK PEPPER CHICKEN

Steps:

• Take a big bowl and put the yogurt.
• Add coarse pastes of onion and garlic.
• Add the deskinned chicken.
• (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
• Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
• Add cloves, green cardamoms, cinnamon and bay leaves.
• Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
• Empty the bowl with all its ingredients in the oil.
• Saute on high flame for 3-4 minutes.
• Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
• Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
• When done garnish with tomatoes, fresh coriander or parsley.
• Serve warm with pita bread, tortillas,Indian bread or rice.

BLACK PEPPER CHICKEN

Steps:

• Put the chicken drumsticks in a dish. Combine 1 tsp of the black pepper, the turmeric, lemon juice and a pinch of salt, and rub over the chicken.
• Cover and leave to marinate in the fridge overnight.
• Blend the chopped onions with the garlic and ginger and a little water to make a paste.
• In a cast iron frying pan, dry roast the remaining pepper until it begins to smoke. Do not let it burn.
• Heat about 2 tbslp of oil in a wok or frying pan and fry the sliced onions until they turn golden. Add the onion/garlic/ginger paste and continue frying until all the liquid has evaporated and the onion is turning brown.
• Add about ¾ of the roasted pepper, the chicken including all the marinade juices, 200ml water and ½ tsp salt.
• Bring to the boil, cover and simmer for 30 minutes, or until the chicken is cooked through adding a little more water if the sauce gets too thick.
• Serve the curry hot sprinkled with the remainder of the roasted black pepper and garnish.

CHINESE BUFFET BLACK PEPPER CHICKEN

Steps:

• Mix together all of the sauce ingredients and set aside.
• Cut chicken into 1/2" cubes and dust pieces with cornstarch.
• Dry fry chicken in batches until golden brown. Drain on paper towels.
• Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
• Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
• Serve with rice.
• Enjoy and thank Bobby for this great recipe!

SINGAPORE BLACK PEPPER CHICKEN

Steps:

• Heat oil in wok. Add onions, peppers, garlic, ginger, and green beans. Stirfry until crisp tender and remove from wok, leaving as much oil as possible behind. Keep warm.
• Add chicken to oil in wok, and stirfry until done through. Push chicken up the sides of the work, and add sauce. Heat sauce, and as it thickens, stir in chicken.
• Add veggies back to chicken in wok. Add black pepper. Stir to combine and reheat veggies if needed. Serve immediately over hot rice.