Black Pepper Chicken

Black Pepper Chicken

It is very convenient to buy a bottle of black pepper sauce and cook whatever meat you want with the sauce.  I prefer to make my own black pepper sauce so that I know what ingredient I added.  Most importantly, I know I am not eating any preservatives.  The sauce turns out to be better than the ready made ones from the supermarket.  Sauce is thick and fragrant as butter is added. 


1.  300g chicken breast/fillet (cut into bite-sized)
2.  1/2 tsp salt
3.  1 tsp black pepper

Sauce (adapted from 主廚食譜, 黑胡椒豬排食譜)
1. 5 tbsp black pepper
2.  1 tbsp vinegar
3.  1/2 salt
4.  2 tbsp dark soy sauce
5.  1 1/2 cup chicken stock / water
6.  20g butter
7.  1/3 cup plain flour
8.  1/2 onion (slice thinly)



1.  Marinade chicken with salt and black pepper.  Pan fried chicken until golden brown on both sides. Set chicken aside when done.

Black Pepper Sauce

2.  Stir-fry onion until colour change.
3.  Add 5 tbsp black pepper  and continue to stir-fry until fragrant.
4.  Add chicken stock and salt.  Simmer for a few minutes.
5.  Add dark soy sauce and vinegar.  Continue to simmer in low heat.
6.  Coat butter with plain flour.  Put butter (which is already coated with plain flour) into the sauce.    Stir frequently until sauce thicken.
7.  Pour sauce over chicken.
8.  Serve with steam rice.


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