Black pepper chicken
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Ingredients
rice for four
800g chickenÂ
dash of rapeseed oil
50g butter
8 shallots, thinly sliced
3 red chillis, thinly sliced
10 garlic cloves, crushed
a thumb size piece of ginger, finely chopped
4 tbsp light soya sauce
2 tbsp dark soya sauce
2 tbsp honey
5 tbsp crushed black peppercorns
4 spring onions, sliced
Method
Put the rice on to boil and drain when cooked.
Brown the chicken in a large pan and set aside in an oven proof dish to cool.
In the meantime heat the oil and butter in the same pan and saute the shallots, chillies, garlic and ginger until the shallots are completely soft.
Add both soya sauces, the honey and the cracked pepper.
Spoon half of the sauce over the cooking chicken and allow it to bake in the oven until cooked through.
Serve with the rice and the rest of the sauce spooned over. Sprinkle with the spring onions.
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