Cook up an oriental storm! Boneless chicken strips are marinated in a sauce that will tingle your tastebuds. Order Black Pepper Chicken and enjoy the tang of soy sauce and the heat of black pepper combined with the freshness of lemongrass.
Remove the chicken from the package and place it in a bowl.
Toss and massage the meat, so as to refresh the marinade.
On The Hob Method (Cooking time: 10 minutes)
Place a non-stick frying pan over a medium flame. Swirl a teaspoon of oil and let it warm up.
Slide in the marinated meat and gently spread it out on the surface of the pan to allow to sear. When the side browns, turn it over and allow the other side to brown too. Gently stir to achieve a golden caramel brown color.
Sprinkle water occasionally into the pan to retain the moisture but put a lid on so the moisture doesn’t escape. Towards the end of the cooking process, deglaze - add some water and scrape the bottom of the pan, to dissolve all the essences that have dried out in the bottom of the pan. It would reduce to a thick shiny liquid which is flavorful and could be used to coat the pieces before serving hot and glistening.
Oven Method (Cooking time: 20-25 minutes)
Preheat the oven to 165 degrees celsius. Place the marinated meat along with the marinade on a baking tray.
Place the chicken in the oven for 7-8 minutes, flip the meat, and cook for a further 8-10 minutes. You are aiming to achieve at least 75 degrees celsius at the core of the meat, so a probe thermometer will come in handy.
Once cooked, take out the tray and serve hot.
Let the meat rest for about five minutes before serving.
Serve piping hot with fragrant steamed rice, add it to a salad of choice and if you are feeling adventurous, serve atop boiled noodles, with some fresh bean sprouts and fried shallots.