Black Pepper Chicken Rice (黑椒汁雞扒飯)
Dai Ga Si Faan recipe - Chinese
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2-3 chicken thighs, deboned
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 1/2 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
- White pepper powder
- Salt
- 2 garlic cloves, minced
- 2 shallots, diced
- 1/2 red onion, diced
- 1 tbsp plain flour + 1 tbsp oil (for the roux)
- 1/2 tbsp tomato paste
- 1/2 tbsp light soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1-2 tsp ground black peppercorns (adjust according to how spicy you want it to be)
- 1 cup chicken stock
Instructions
- 1
Debone the chicken thighs and pat them dry with paper towels. Then combine the chicken thighs with marinade ingredients. Marinate for at least 20 minutes, or preferably overnight for best flavour.
- 2
Heat pan over low to medium heat. Add neutral oil. Place the chicken thighs skin side down. Cook for about 5 minutes until skin is golden brown, then flip and cook for another 5 minutes or until the chicken is fully cooked through. Remove and set aside.
- 3
To make the black pepper sauce, in a saucepan, sauté minced garlic and diced shallots until fragrant and softened. Then add diced onion and cook until translucent. Stir in ground black peppercorns.
- 4
Add a bit more oil, then add plain flour and whisk everything until it forms a roux. Stir in tomato paste and cook briefly to enhance its flavour.
- 5
Add chicken stock, light soy sauce, dark soy sauce, sugar and Worcestershire sauce. Continue to cook and stir until sauce thickens.
- 6
Serve the chicken thighs and black pepper sauce over steamed rice, garnish with extra sprinkle of ground black pepper.