By Chef Pung Lu Tin
Ingredients:
500g chicken Fillet slice
50g onion cut
30g garlic slice
Salt and pepper
¼ cup cornstarch
Seasoning:
2tsp black pepper powder
3 tbsp black Pepper Sauce
20g garlic Chopped
1 tbsp soy Sauce
1 tbsp dark sauce
2 tbsp hua diao wine
50g chicken stock
Method:
1. Season the chicken with salt and pepper, and coat the chicken with a thin layer of cornstarch on both sides.
2. In a pot, drizzle in oil and turn the heat to medium-high. Once the pot is hot, add the chicken, pan-fry the chicken for 4 minutes on each side or until crispy and golden brown. Remove and set aside.
3. Add litter oil to pot, add onion and garlic stir fried till fragrant, add in the seasoning and mix well. Add in the chicken and cook for 1 minute. Ready to serve.
黑椒香煎鸡片
配料：
500克鸡柳片
50克洋葱丝
30克蒜片
盐和胡椒粉
¼杯玉米淀粉
调味料：
黑胡椒粉 2茶匙
黑椒酱 3汤匙
蒜末 20克
生抽 1汤匙
老抽 1汤匙
花雕酒 2汤匙
鸡汤 50克
做法：
1. 用盐和胡椒粉给鸡肉调味，并在鸡肉两面均匀地裹上一层薄薄的玉米淀粉。
2. 在锅中倒入油，转中高火。锅热后，放入鸡肉，每面煎4分钟，直至表面酥脆金黄。取出备用。
锅内倒入少量油，放入葱蒜爆香，加入调味料拌匀，放入鸡肉翻炒1分钟即可。