Caramelized Black Pepper Chicken Recipe 44

CARAMELIZED BLACK PEPPER CHICKEN

Steps:

• In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside.
• Heat the canola oil in a large deep pan.
• Add the shallots and cook until soft (about 3 minutes).
• Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat.
• Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan.
• Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat.
• Garnish with cilantro and serve with rice or veggies.
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CARAMELIZED BLACK PEPPER CHICKEN RECIPE - (4.4/5)

Steps:

• In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles. Set aside. Heat the canola oil in a large deep pan. Add the shallots and cook until soft (about 3 minutes). Add the cubed chicken pieces and the reserved sauce. Bring to a simmer over high heat. Simmer until the chicken is fully cooked then use a slotted spoon to remove the cooked chicken from the pan. Increase the heat and continue simmering the sauce until it has reduced by half (it should have a syrupy consistency). Add the chicken back into the pan and toss to coat. Garnish with cilantro and serve with rice or veggies. Recipe adapted from Food&Wine.

BLACK PEPPER CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

EASIEST BLACK PEPPER CHICKEN

Steps:

• Take a big bowl and put the yogurt.
• Add coarse pastes of onion and garlic.
• Add the deskinned chicken.
• (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge.
• Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking.
• Add cloves, green cardamoms, cinnamon and bay leaves.
• Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma.
• Empty the bowl with all its ingredients in the oil.
• Saute on high flame for 3-4 minutes.
• Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender.
• Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire.
• When done garnish with tomatoes, fresh coriander or parsley.
• Serve warm with pita bread, tortillas,Indian bread or rice.

CARAMELIZED BLACK PEPPER CHICKEN WITH JASMINE RICE

Steps:

• In a small bowl, combine sugar, fish sauce, water, vinegar, garlic, ginger, pepper and chiles. Set aside.
• In a large, deep skillet, heat oil over high. Add sugar mixture, shallot and chicken to skillet. Stirring frequently, cook until chicken is cooked through, about 10 minutes. Garnish with cilantro and serve over jasmine rice.
• 4/17/2020 NOTE: After making, I believe the recipe needs improvement. Follow as advised, but once the chicken is nearly cooked through, have ready 1 tablespoon cornstarch mixed with 1 1/2 tablespoons cold water. Add to pan at the last minute and cook for 1 minute or until bubbly with constant stirring. This solution will thicken the sauce nicely. If you're desiring a much deeper brown color, add 1 teaspoon kitchen bouquet before thickening.