Small Fry But A Quick One Nevertheless

o many times I have tried in the past month to upload this series of kitchen photos before I lost them again that today I feel a sense of relief and joy when I did finally put some sense of order and finishing touch to a simple recipe which I have meant to share with my readers . This is but just a simple recipe one that requires a few minutes quick stir-fry over a hot gas stove so long as the preparation stage stays right on course. It is a step by step photoguide to an end dish called chicken crushed pepper with garlic and ginger. It is intended for busy working people who do not wish to waste too much of their leisure time in their kitchen students with their conscious budget and what is more refreshingly suitable for home host entertainers who are out to impress their guests with their new addition to the eclectic collection of their dishes.

"I'll bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal." ~Martha Harrison

The essence of the outcome is in its initial process of preparation and the gathering together of ingredients. For ingredients here you don't require much .It is not an elaborate fancy dish. You basically need one level tablespoon of crushed garlic 3 tablespoon of matchstick like diced fresh ginger , a tablespoon of crushed or coarsely ground peppercorn some sesame oil and oyster sauce. Emphasis for a hard stir fry is a purposeful selection of sturdy crispy type of vegetables for our process apart from a pound or two of diced breast fillets. This is essentially a chicken dish with an exotic twist. For example, green beans and brocolli are nice for colour and they stay in shape. Quartered dices brown onions sliced celery stalk and carrots add crispness and sweetness whereas red and green capsicum further enhance colour body and nutrition to the dish. Slice some skin off chicken breast into bite size perhaps half a kilogram in quantity. Marinate in a mixture of water enough to moist a teaspoon of soda bicarb and a level table spoon of wheaten cornflour to your meat and set aside to breathe for an hour...


Remember to skin off chicken breast before you slice into filleted bite size shape perhaps altogether half a kilogram in quantity. Then marinade in a mixture of water enough to moist a teaspoon of soda bicarb and a level table spoon of wheaten cornflour to your meat and set aside to breathe for an hour. Coarsely ground 2 or 3 tablespoons of peppercorn in a coffee grinder (a bit extra than what we will require in this ingredient) We can easily retain excess ground pepper for other use

Add a two tablespoon of vegetable or virgin oil with a tablespoon of crushed garlic and three tablespoon of diced 'matchstick like' fresh ginger to a wok on low gas heat. This is followed by the ready marinaded filleted chicken breast soon as your ginger and garlic has a quick blanch
Add on high heat and stir fry the chicken by mixing well into the oil and spices till it changes opaque colour. Lower your gas o the lowest point.

Then add in all your selected diced and cut vegetables as illustrated below. Turn on the heat to high once again and blend them in a quick fashion by stir frying the vegetables into the meat and spices as intense and vigorous as the heat itself. Slightly add water to moist should stir fry becomes too dry.

Lower the heat once the vegetables shows their crisp (Vegetables should have a greenish appearance being cooked outside but not inside) so that they are cooked outside and not being overcooked inside thereby internally retaining and trapping vegetables own nutritious goodness minerals and freshness.

Under a low heat add in a heapful tablespoon of coarsely ground pepper. Strewn them in well and stir fry on high heat for around ten second till the whole dish takes the full flavour effect and pungency of pepper. For a reference on the origin of the pepper spice in the Far East Borneo and the part it plays in the old British Empire I shall direct you to an excellent article here. Lastly add in 3 or 4 tablespoon of the popular chinese Oyster Sauce just enough to gloss over the whole dish when stirred . Oyster flavoured sauce is quite a salty sauce and we don't want to over salt the dish whilst maintaining the prepoderant peppery taste. A word of caution there are manybrands of oyster flavoured sauce on the market and they do vary in quality. It is a matter of trying them out.
Lastly we finish up with a dash or a tablespoon of pure sesame oil for added piquancy. Finally just a few quick stir fries and blend before the dish is ready

This is the end product. A very nice refreshingly tasteful Asian dish that stay crisp and outlandishing long lasting peppery taste on your tastebuds after dinner. Well worth the effort. I don't think I shall bother to ask someone passing the salt and pepper anymore when having this dish for my dinner. The whole quick stir fry cooking method here from the raw stage to what is ready to serve in a bowl takes no more than two minutes(100-120 sec) so long as the groundwork for preparation is there. For an enhancement if you like you can garnish and decorate the chicken dish with toasted cashew or walnut as an added measure.




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