Pan-Fried Chicken with Black Pepper Sauce

PEARL RIVER BRIDGE

Servings

3

Prep time

Cook time

Recipe


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.

  

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