How fast another week has gone by. In just 2 short weeks, it’ll be Christmas 🎄 and I’ll be reunited with my dad, mom and sister, who will be here to spend a summery 🍺 Christmas with us. You can’t imagine just how much I missed them!
To prepare for their arrival, we have so much cleaning, scrubbing and shopping to do. Cleaning wasn’t fun but the gifts shopping 🎁 was crazily delightful. So after a week-long of cleaning and a day-long of gifts shopping, it was finally done. I kid you not, but the act of buying gifts feel like a battleground especially at the gift wrapping stations. It’s like a process where you have to plan from getting into the shopping mall and time your way up to the end. Just a mere few minutes difference will change everything. Have you ever felt this way when you gift shop? It was hectic but fun and now all gifts are sitting very nicely under the Christmas tree waiting to be opened 🙂
For dinner later that night, I’ve prepared a simple one-plate meal for the family. It’s our go-to dish whenever we are too busy to prepare for dinner but yet still want an uber delicious flavoursome meal. If you are a fan of hot black pepper, this is for you!
Have a great weekend, or rather what’s left of weekend 🙂
Crispy Chicken with Black Pepper Sauce on Rice (adapted from 3 Hungry Tummies)
2 boneless skinless whole chicken thigh fillet, lightly flatten with kitchen mallet
1/2 tbsp soy sauce
1 tsp white pepper
1 tsp sesame oil
1 tbsp corn flour, for dusting
1 tbsp rice flour, for dusting
(Black pepper sauce)
2 cloves garlic, chopped
1 thumb size ginger, chopped
2 bird eye chillies, sliced
2 red shallots, sliced
1 tbsp crushed black peppercorn
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tbsp sugar
1/2 cup chicken stock
6 snow peas, tailed and topped
1 tbsp cornflour, mix with 1/2 tbsp water
1. Marinade flattened thigh fillets with soy sauce, sesame oil and white pepper for 30 minutes.
2. Chop and slice ingredients for the sauce and set aside. In a clean bowl, mix the black peppercorn, oyster sauce, soy sauce, sugar and chicken stock.
3. 15 minutes before cooking, bring the marinated chicken to room temperature. Heat a wok with sufficient vegetable oil for deep frying. Mix corn flour and rice flour in a bowl and lightly coat the chicken.
4. To determine if the oil is hot enough, I use the chopstick method. Stick a chopstick into the oil and when the bottom of the chopstick bubbles vigorously, the oil is ready for frying. Drench off excess flour from the chicken and gently slide into the oil. Fry for about 4 minutes until both sides have turned golden, crispy and cooked through. Remove and drain on paper towels.
5. In the same wok, remove the rest of the oil until 1 tbsp oil left. Heat up on medium heat. Sauté garlic, chilli and shallot until fragrant for about 20 seconds. Add the earlier mixed sauce and bring it to a simmer. Taste and adjust seasoning. Add snow peas and cook for another 20 seconds. Thicken the sauce with cornflour mixture. Continue to stir until the sauce has thickened.
6. Slice the chicken and place them on top of warm steamed rice. Pour the black pepper sauce over the chicken. Serve immediately.