Chinese black pepper

Chicken in Chinese black peppersauce. This sauce was taught to me by an ex-college I worked with years ago. She was from China and knew all these awesome recipes. This is one of my favorites and I use it a lot. With chicken, but also with beef. Ingredients: • 4 chicken thighs • 3 garlic cloves • 1 white onion • 1 red bell pepper • 1 tbsp freshly grinded black pepper • 3 tbsp soy sauce • 3 tbsp oyster sauce • 3 tbsp sugar • 1 cup vegetable broth • water-ornstarch mixture • 1. Mix the black pepper, soy, oyster sauce and sugar in a bowl.

2. Throw your onions in the pan with some hot oil. Add your chicken and garlic. When the chicken is almost cooked, add the bell pepper. 3. When everything is cooked, add the sauce mixture and let it simmer for a few minutes so the sugar will dissolve. Add the cup of broth and bring to a boil. Add the cornstarch-water mixture to thicken the sauce to your liking. It's perfect when it coats your chicken, but doesn't get lumpy. If you added too much cornstarch, add some extra broth. Best is to add the cornstarch with a little bit at a time.

Perfect, slightly spicy dish, great with white rice. Black pepper that has been exposed to the open air, loses its spiciness with time. You can always add less when your pepper is new or a little more when you're using it for a while already. The 3x3x3 sauce mixture is a great base for many asian sauces by the way! Enjoy!