Try Neil Perry's recipe for chicken and green peppercorn braised in an aromatic Asian ginger, soy and garlic sauce.


  • 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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by LifeStyle FOODReport
The link to the master stock recipe is in the notes & tips section.