Papa Tea’s Black Pepper Chicken
Directions
- 1Chop the celery on a bias, about a quarter of an inch in thickness.
- 2Mince the garlic.
- 3Slice the chicken into thin strips.
- 4Marinate the chicken with baking soda, soy sauce, and chicken bouillon. Mix well and set aside.
- 5Combine low sodium chicken broth or water, Shaoxing wine, regular soy sauce, dark soy sauce, oyster sauce, and sugar in a bowl. Mix well and set aside.
- 6Grind the black peppercorns using a mortar and pestle.
- 7Heat oil in a wok. Add garlic and sauté for 20–30 seconds.
- 8Add the marinated chicken and cook for 2–3 minutes on each side.
- 9Add the celery and sauté for two minutes.
- 10Add the sauce and cook until celery is tender (2–5 minutes).
- 11Mix cornstarch with water to make a slurry and add to the wok to thicken the sauce.
- 12Finish with sesame oil and black pepper. Serve with rice.
Ingredients
- 5 stalks celery stalks
- 4 cups celery
- 4 cloves garlic cloves
- 1 tbsp course ground black pepper
- 2 tbsp cooking oil
- 1 tsp sesame oil
- 1 lb chicken breast or thigh
- 0.5 tbsp soy sauce
- 0.5 tsp chicken bouillon
- 0.25 tsp baking soda
- 0.5 cup low sodium chicken broth or water
- 2 tbsp shaoxing wine or mirin
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 0.5 tbsp soy sauce
- 0.5 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp water
Equipment
knifecutting boardbowlmeasuring cupwokwooden spoonmortar and pestlechopsticks
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