I love the colours in this dish. There’s red, green, orange and a tinge of brown. So fresh, so bright, so appealing and so appetising.
I love this dish even more because it has both proteins and vegetables all in one dish. I love the fresh, crunchy peppers and the soft, sweet onions that come with every bite of the chicken breast meat. Without these vegetables and sides, this dish would look so dull and taste so boring. And then the gravy – it’s to die for. Everyone fights to get that one last scoop of gravy out of that dish and onto their bowl of rice. It is savoury sweet ,with a tinge of peppery spice that lingers due to the black peppercorns.
I love this dish so much that I am going to make it again very soon! Yummy!
- Chicken breast: 500g, cubed
- Light soy sauce: 1.5 tbsp
- Ground white pepper: 1 tbsp
- Olive oil: 0.5 tbsp
- Unsalted butter: 1.5 tbsp
- Garlic: 3 cloves, finely chopped
- White onion: 1/2, sliced
- Black peppercorns: 1 tbsp
- Water: 50ml
- Dark soy sauce: 1 tbsp
- Salt: 1/4 tsp
- Red capsicum (or other colours): 1, deseeded & sliced
- Cornflour mixture: 1/8 tbsp cornflour + 1 tbsp water)
- Coriander: 1 stalk, roughly chopped
- Marinate chicken breast with light soy sauce & white pepper. Leave to chill in fridge for 20min or simply leave overnight in fridge to marinate.
- Heat olive oil and butter in wok.
- Saute garlic, onion & peppercorns till browned.
- Stir in chicken and cook till almost done.
- Add in water, dark soy sauce & salt. Cook chicken through.
- Add in capsicums, followed by cornflour mixture. Stir quickly and remove from heat.
- Scoop into serving dish. Garnish with coriander to serve.
- This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.