Chicken Lok Lak With Black Pepper Dipping Sauce Recipes

BEEF LOK LAK (CAMBODIAN RECIPE)

Steps:

• In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
• Make dipping sauce, combine ingredients in a small bowl-set aside.
• Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
• Place the lettuce leaves on a seperate platter.
• Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
• See intro for how to eat.

CHINESE CHICKEN WITH BLACK PEPPER SAUCE

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.

CHICKEN WITH BLACK-PEPPER MAPLE SAUCE

Steps:

• Cut out backbone from chicken with kitchen shears and discard. Pat chicken dry, then spread flat, skin side up, on a cutting board. Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thighs and breast (near drumstick), then tuck bottom knob of each drumstick through slit. Tuck wing tips under breast. Sprinkle chicken all over with salt and ground pepper.
• Heat 3 tablespoons butter in 10-inch cast-iron or heavy nonstick skillet over moderate heat until foam subsides. Add chicken, skin side down, and arrange larger rosemary sprigs over chicken. Cover with parchment round and second skillet, then top with weights. Cook chicken until skin is browned, about 15 minutes. Remove and reserve weights, top skillet, parchment, and rosemary, then carefully loosen chicken from skillet with a spatula. Turn chicken over and re-place rosemary sprigs, then re-cover with parchment, skillet, and weights. Cook until chicken is just cooked through, 15 to 20 minutes more.
• Make sauce while chicken cooks:
• Toast peppercorns in a dry 1-quart heavy saucepan over moderate heat, shaking pan occasionally, until fragrant, about 3 minutes. Transfer to a clean cutting board and coarsely crush with a rolling pin. Return peppercorns to saucepan and bring to a simmer with syrup, 1/2 cup broth, and small rosemary sprig, then reduce heat and simmer 20 minutes.
• Transfer chicken to a platter and loosely cover with foil. Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half. Stir in maple mixture and remaining 1/4 cup broth and boil until slightly syrupy, about 3 minutes. Reduce heat to low and swirl in remaining 2 tablespoons butter. Season sauce with salt and pour through a fine-mesh sieve into a bowl, discarding solids. Serve chicken with sauce.