Stir-fried Pepper Chicken

By Amy Beh

Ingredients

• 225g chicken drumstick, deboned and cut into chunky cubes
• 1 tbsp sesame oil
• 5g ginger slices
• 1 tbsp fresh green pepper berries, crushed
• 30g red capsicum, cut into wedges
• 1 stalk celery, cut into slanting
slices
• A dash of Shao Hsing Hua Tiau wine
Marinade (A)
• 1/4 tsp pepper
• 1/8 tsp salt
• 1/4 tsp sugar
• 1 tbsp cornflour
Seasoning (B) - combined
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1 tbsp light soy sauce
• 1/8 tsp thick soy sauce
• 1/4 tsp chicken stock powder
• 125ml stock or water

Method

Season chicken with marinade (A) for at least 30 minutes.
Heat sesame oil and fry ginger until fragrant. Add fresh peppercorns and continue to fry for a while. Add marinated chicken and 1-2 tablespoons combined seasoning ingredients (B). Toss and fry well. Add remaining seasoning (B) and simmer for about 5 minutes.
Add capsicum and celery. Cook to a rapid boil. Add a dash of cooking wine. Dish out and serve.