chicken in chinese black pepper sauce ...
A few years back I discovered a great stir fry sauce, produced by the great Ken Hom, we loved it, and then Ken decided to take it off the shelves, then I discovered a similar sauce produced by Amoy, they decided to take it off the shelves too, so ever since we have been searching high and low for a replacement. Yesterday whilst strolling around Worthing we noticed a sign pointing us in the direction of a lovely oriental store down Bath Place and voila we found a jar, bought two! Tonight I am going to use it, so I hope we like it, if the meal tastes similar to the delicious sizzling platter version we have at our local sitdown Chinese restaurant, we are sure to love it.
Chicken in Chinese Black Pepper sauce for two people is really easy to do, infact you could use any oriental sauce. First I cut two large chicken breasts in Chinese takeaway size pieces, you know what I mean, then heat up a stirfry pan with a little oil until sizzling, then throw in the chicken and flash cook, then just throw in the sauce and stir around for a few seconds until the meat is coated, you can always add at this stage any stirfry vegetables you like, then I transfer it into a dish and place in the oven on a low heat to keep warm. After I have washed the stirfry pan up, I only have one, I make egg-fried rice, first heat up a little more oil and then add one large beaten egg and quickly stir around, then throw in enough rice for two, which I precook, and just stir through until piping hot. Don't forget to serve on hot plates, don't be fooled by the photo above, these chopsticks and oriental dish have been used for a little artistic licence, we use a spoon to eat ours!