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Chicken and Green Peppercorn



  • 1.

    Heat vegetable oil in a wok and deep fry the chicken until crispy and heated through.

  • 2.

    Drain the chicken well.

  • 3.

    Remove the oil from the wok, leaving a little behind.

  • 4.

    Reduce the heat a little. Add the ginger and garlic and stir fry quickly.

  • 5.

    Add the sesame paste, light soy, rice wine vinegar, caster sugar, peppercorns and chilli oil and stir fry quickly to bring the sauce together.

  • 6.

    Place the sauce aside.

  • 7.

    To Serve - Cut the chicken Chinese style and arrange on a platter. Pour the sauce over the top and finish with chopped shallots. Serve with steamed jasmine rice.


*For the master stock recipe, CLICK HERE

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken and Green Peppercorn.


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Posted by LifeStyle FOODReport
The link to the master stock recipe is in the notes & tips section.
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