Black Pepper Chicken Meat


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2 pieces chicken breast meat – slice thinly
(season with a bit of salt, black pepper, oil and corn flour for 20 minutes)
2 stalks spring onions – cut into 3 inch in lengthwise
1 fresh red chilli – slice
1 big bombay onion – slice
2 cloves garlice – minch

Black Pepper Sauce
2 tbsp sweet soy sauce
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water
Salt to taste

1) Heat oil in wok and saute onions and garlic till fragrant. Add in slice chicken meat and saute till meat is opaque, remove from heat and set aside.
2) Bring sauce to a boil and add in the chicken meat, toss to mix well, add in spring onions and chilli, stir fry for 15 seconds and dish out.

Black Pepper Chicken Chop

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4-5 pieces boneless chicken leg (washed, pat dry )
1/2 onion – minced coarsely
3 cloves garlics – minced coarsely

Marinade Sauce

1/2 tsp pink salt
1 tbsp pounded coarsely black peppercorn
1 tbsp light soy sauce
2 tbsp Worcestershire sauce
11/2 tbsp tomato ketchup
2 tbsp brown sugar
1/2 tbsp corn flour
1/2 egg white
(mixed well till sugar dissolved)

Black Pepper Sauce
2 tbsp sweet soy sauce
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water

1) Season chicken legs with marinade sauce and left in the fridge for about 4-6 hours.
2) Heat 1 tbsp butter in a non stick pan, Grill or pan-fry the chicken over medium-high heat for about 2 minutes on each side or until fully cooked. Set aside.
3) Melt 1/2 tbsp butter in a pan over medium low heat. add onion and garlic, saute until onions are soft and translucent, add in black pepper sauce mixture, turn up the heat and let the sauce simmer for a minute, stirring constantly till sauce thickens, off heat.
4) Place the grilled chicken leg on a plate and pour the sauce over it, serve immediately with grilled sweetcorn and baked potato.

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Pan Sear Chicken Meat With Creamy Black Pepper Sauce

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250 g chicken breast meat or thigh – sliced thinly
Dash of salt, pepper, corn flour

Minced Ingredients
3 cloves garlic
1/2 yellow onion – chopped finely

Sauce Ingredients
120 ml fresh milk
1 packet Prima Taste Black Pepper Sauce
1 tsp oyster sauce

1) Marinade slice chicken breast meat with salt, pepper and corn flour for 30 minutes.
2) Heat a non stick pan with butter till hot. Grilled chicken meat till light golden on both sides and arrange on a plate.
3) Combine sauce ingredients in a saucepan and bring to a boil. Drizzle the sauce over the chicken meat and serve hot with blanched vegetables of your choice.

Black Pepper Chicken With Bean Sprout

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2 skinless and boneless chicken breast meats – cut into thin strips
1 big onion – cut into thin strips
1 green or red capsicum – cut into thin strips
11/2  cup bean sprout
1 stalk spring onion – shredded
2 tbsp sesame oil

Seasoning ingredients
1/2 tsp salt
1 tbsps black pepper
1 tsp corn flour

Black Pepper sauce
2 tbsp fresh black peppercorns – pounded finely (or coarsely)
1 tsp white pepper
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp kicap manis
3 small rock sugar
1 tsp Maggi seasoning
1 tbsp tomato ketchup
1 tsp oyster sauce
2 tsp corn flour

1) Marinate chicken strips with seasoning sauce for 30-40 minutes.
2) Heat wok with sesame oil and saute onion till fragrant, add capsicum and stir fry for 1 minute. Add chicken strips and stir-fry over high heat until chicken changes colour. Add black pepper sauce and stir fry for 2-3 minutes.
3) Stir fry bean sprout with a bit of oil for 1  minute and transfer to a serving plate.
3) Ladle chicken strips on top of bean sprouts and garnish with spring onion.

Sweet Soy Sauce Prawns With Black Pepper

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1 kg big prawns – trimmed off peelers
1 tbsp chopped coriander leaves
1 red chilled – minced coarsely
4 cloves garlic- minced
1 tbsp oil

Sauce Ingredients (combined together)
3 tbsp light soy sauce
1 tbsp honey
21/2 tbsp brown sugar
1 tbsp black pepper -coarsely pounded
1/2 tsp salt
1/2 tbsp tamarind paste (mixed with 1 tbsp water)
1 tsp corn flour

1) In a deep mixing bowl, marinade prawns with sauce ingredients, covered and refrigerate in the fridge for 2-4 hours.
2) Heat oil in a wok, saute garlics and chillies till fragrant, add in the prawns mixture. Covered and cook over low medium heat till prawns turns pinkish. Add some water if you prefer more gravy. Adjust taste to your preference.
3) Dish to a serving plate and topped with chopped coriander leaves. Serve hot.

Seafood Tang Hoon With Tom Yum Paste & Black Pepper Sauce

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12-15 big prawns – washed and trimmed off feelers and whiskers
(Season with a bit of salt, pepper and sugar for 10-15 minutes)
2 medium squids – cut into ring and coated with 1 tsp of corn flour
2 stalks coriander leaves – cut the leaves and roots for the gravy
Salt and sugar to taste
150-200 g  Tang Hoon soaked till soft, drained and set aside

Stock Ingredients
1 – 1.2  litre chicken stock
5 pieces kaffir leaves
1 stalk lemongrass – bruised
3 small shallots – bruised
4 cloves garlic
2-1/2  tbsps tom yum paste
1 1/4 tbsp black pepper paste (Singlong brand)
1 tsp sugar
3-4 chilli padi
1 big tomato – quartered
4 slices galangal
2 stalks coriander roots

1) Bring stock ingredients to a boil, lower heat to medium and simmer for 15 minutes.
2) Heat oil in wok and deep fry prawns for 30 seconds, drain from oil and set aside.
3) Add in vermicelli, squids and prawns to the gravy, stir to mix evenly, covered and simmer for a further 3-5 minutes or till seafood is cooked through. Taste accordingly and DO NOT overcooked or else the squids will become rubbery.
4) Transfer to a serving dish and top with coriander leaves. Serve hot.

Kam Heong (Fragrant) Black Pepper Curry Chicken

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450 g chicken thighs/breast meat/pork
2 sprigs curry leaves
1 stalk spring onion – cut
50 ml water
3 cloves garlic – minced
3 chilli padi – sliced

Marinate Ingredients
1/2 tsp salt
1/2 tsp pepper
1 tsp sesame oil
1/2 egg white
11/2 tbsp rice flour – for coating

Sauce Ingredients (combined together)
11/2 tbsp black pepper – coarsely pounded
3 tbsp oyster sauce
1 tbsp abalone sauce
1 tbsp tomato sauce
1 tbsp Masala Curry powder
1 tbsp light soy sauce
1 tsp honey
1/2 tbsp dark soy sauce
1 tbsp sugar
1 tsp white vinegar

1) Season chicken with marinade ingredients for 1-2 hours. Add in rice flour and make sure meat is well coated. Deep fried till crisp and golden brown. Drained and set aside.
2) Heat wok with 1 tbsp oil and saute curry leaves, chili padi and minced garlic till aromatic. Add in sauce ingredients and water and simmered for 2-3 minutes.
3) Lastly add in fried chicken meat, briefly stir to combine well with the gravy for 1 minute. add more water if gravy is too thick. Taste accordingly.
4) Serve hot with spring onion on top.

Fried Tang Hoon With Black Pepper Sauce

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250 g tang hoon (vermicelli) – soaked till soft, drained and set aside
1 big onion – sliced
4 cloves garlic – minced
120 g french beans – sliced into strips
1/2 carrot – cut into strips
120 g tau pok – fried and cut into strips
120 g chicken meat/pork – sliced
2 eggs – lightly beaten
50 g small prawns
50 g squids – cut into ring
3 stalks of baby kailan
1 cup of shredded cabbage
1 red chilli – sliced thinly
1 tbsp roasted peanuts – pound coarsely
Crispy salted fish (optional)

Sauce Ingredients
1 tsp dark soy sauce
1 tsp fish sauce
250 – 300 ml chicken stock
2 tsp sesame oil
1 tbsp light soy sauce
1 tbsp oyster sauce
21/2 – 3 tbsp black pepper sauce (I used Sing long brand)

1) Heat oil in a wok, stir fry onion and garlic till fragrant and onion turns translucent. Add  in beaten eggs and scramble till bubbles appear. Add  french beans, carrots and kailan and stir fry for 1-2 minutes.
2) Add meat and prawns and cook till meat turns opaque, add in sauce ingredients and bring to a slow boil for 2 minutes. Add tang hoon, tau pok and shredded cabbage, stir to mix evenly with a pair of chop sticks. Let it simmered for about 2-3 minutes. Give all ingredients a final stir and sprinkle with sesame oil.
3) Transfer to serving plate and topped with peanuts, crispy salted fish and red chilli. Serve hot.

Claypot Black Pepper Prawns With Vermicelli (Tang-hoon)


Black Pepper Prawns with Tang Hoon

125 g tang-hoon
12 medium prawns/2 mud crabs
4 cloves garlics – smashed with the back of the knife
2 stalks spring onion – section
2 stalks coriander stems/roots – section
1 big onion – sliced
5 dried chillies – cut in halves
2 red chillies
300 ml chicken stock
Some coriander leaves

2 tbsp black peppercorns – pounded finely
1/2 tbsp sichuan peppercorn – pounded finely
11/2 tbsp hua tiao jiu
11/2 tsp fish sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
11/2 tsp sugar
1 tbsp light soy sauce
1 tbsp tomato sauce
1 tbsp tom-yam paste

1) Soak tang hoon till soft, remove and drained. Remove prawns whiskers and trim the legs. Slit the back of the prawns with a knife and remove veins, washed and drained. Coat with 1 tsp corn flour and set aside.
2) Heat 3 tbsp oil in a claypot, fry dried chillies, coriander stems, spring onions, garlics till fragrant. Add stock and seasoning, bring to a boil. Add tang hoon, prawns, stir to mix well, covered  and simmer over low heat until gravy is fairly dry. (add more water if you want more gravy). Taste accordingly.
3) Uncover the pot, garnish with coriander leaves and serve hot.