Ingredients
20 oz Chicken breast, skinless boneless
1 Bell pepper
1 tbsp Garlic
1 Yellow onion, small
1/2 tsp Chicken bouillon powder
1/4 tsp Baking soda
1 1/2 tsp Black pepper, ground medium
2 tbsp Cornstarch
1/2 tsp Granulated sugar
1 1/4 tsp Kosher salt
1 tbsp Oil
1 Oil
2 tbsp Butter, unsalted
2 tbsp Shaoxing cooking wine
Liquids
3 tbsp Water
¼ teaspoon msg (optional)
Instructions
1.
Marinate
the chicken:
Combine
the sliced chicken breast, water, shaoxing rice wine, salt, and baking soda in
to a mixing bowl.
Mix well until the chicken has absorb most of the liquid
2.
Add the cornstarch and mix until the chicken is
well evenly coated. Following, add the oil and mix until well combined.
Set
aside as you prepare the rest of the ingredients.
If you have time, allow the
chicken to marinate for 30 minutes or even overnight in the fridge.
3.
Make the black pepper chicken:
In
a wok or sauté pan over medium to medium high heat, add enough oil to
generously coat the bottom of the pan.
Once the oil is hot, add the marinated
chicken and cook on both sides until the chicken is cooked through.
Remove from
the wok/pan and set aside.
*Make
sure to not overcrowd the pan and cook the chicken in small batches if
necessary.
Do separate the chicken so that each piece gets evenly cooked. Also,
this chicken doesn't need to have much colour.
Pale yellow is perfectly fine.*
4.
Once the chicken
is cooked, leave about 1 tablespoon of oil in the pan and drain the excess.
Keeping at medium high heat,
add the butter and allow it to melt. Stir as
needed.
5.
When the butter
has melted, add the minced garlic and stir fry until fragrant, about 15 to 30
seconds.
6.
Add the onion
and bell pepper and stir fry for 30 seconds to 1 minute, until the veggies are
evenly coated and fragrant.
7.
Return the
chicken to the pan and give it a brief stir fry to combine.
Drizzle the shaoxing
rice wine around the pan and stir fry until alcohol is cooked off and smells
fragrant, about 30 seconds.
8.
Season the
chicken with black pepper, salt, sugar, chicken bouillon powder, and msg,
immediately
toss and stir fry to distribute the seasonings evenly, about 30 seconds to 1
minute.
9. Transfer
the black pepper to a serving plate and enjoy while hot!
*If
you prefer, mix together the black pepper, salt, sugar, chicken bouillon
powder, and msg,
so that you can add all the seasonings at one time.* |
