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Chicken and Green Peppercorn


  • 0.5 Master Stock* Braised Chicken

  • vegetable oil for frying

  • 1 tablespoon Sesame Paste

  • 1 tablespoon caster sugar

  • 1 tablespoon rice wine vinegar

  • 3 tablespoons light soy sauce

  • 0.5 tablespoon Ginger Finely chopped

  • 0.5 tablespoon Garlic finely chopped

  • 0.5 tablespoon Chilli Oil

  • 2 teaspoons Fresh Green peppercorns

  • 1.5 tablespoons Chopped, Long Green Chilli's


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