Pan-Fried Chicken with Black Pepper Sauce
By: WellBeing Team
Use PEARL RIVER BRIDGE Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles and Woolworths.
Ingredients
- 900g chicken legs, deboned
- Pinch salt
- Pinch sugar
- Dash olive oil
- 180g green salad
- 10g onion, chopped
- 10g PEARL RIVER BRIDGE Yangjiang Preserved Beans, chopped
- 10g butter
- 6g black pepper, crushed
- 3g white pepper, crushed
- 5g salt
- 5g PEARL RIVER BRIDGE Gold Label Chicken Powder
- ½ tbsp PEARL RIVER BRIDGE Superior Light Soy Sauce
- 5g PEARL RIVER BRIDGE Premium Oyster Flavoured Sauce
- ½ tbsp PEARL RIVER BRIDGE Superior Dark Soy Sauce
- 50g honey
- 250mL water
- 250mL water
- 7g corn starch, mixed with 3.5mL water
- 1 tsp PEARL RIVER BRIDGE Sesame Oil
Method
- In a bowl, place chicken, salt, sugar and olive oil. Mix evenly and marinate 15 mins.
- In a saucepan, sauté onion and PEARL RIVER BRIDGE Yangjiang Preserved Beans with butter over high heat, then add in ingredients of sauce step 1. Boil until 2/3 liquid left.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
- Sieve the sauce into the same saucepan, stir in sauce step 2 and heat for 1 min, then remove saucepan from the heat.
Subscribe
Subscribe to a newsletter to receive latest post and updates
WellBeing Team
Note: This article have been indexed to our site. We do not claim legitimacy, ownership or copyright of any of the content above. To see the article at original source Click Here