Braised Black Pepper Chicken Thigh (The VianD’s Way)

 

Peppery flavourful tender juicy chickeN

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This is nothing like your normal everyday western Black Pepper Chicken (Chop) that most are accustomed to – where the Black Pepper sauce is prepared separately and doused over the boneless pan-fried Chicken Thigh. This version is done in a completely different way, specifically, the Chinese’s slow braising way which produces a much more flavorful tender meat and intense Black Pepper flavor infused into the Chicken. Here’s The VianD take on “Braised Black Pepper Chicken Thigh (The VianD’s Way)”.

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Wonderfully luscious succulent flavorful additive chickeN

packed with finger lickin’ good intense Black Pepper flavors.

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RɛsɪpI Braised Black Pepper Chicken Thigh (The VianD’s Way)
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Ready : 40 mins[ Prep : 10 mins † Active : 15 mins † Excl. Marinating ]
Serves : Pair with other dishes
Generic : Braise
Difficulty : Easy Printable Recipe

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IngredientS

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• Chicken Thigh – Two full-quarter Chicken thighs with bone and skin attached.
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• Marinade – Salt, Sugar, a dash of Qyster sauce, Shaoxing wine, Sesame oil and lots of freshly crushed Black Pepper. A small amount of Dark Soy for coloring. All to taste.
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• Fresh Aromatic – Smashed Garlic, Shallot and some sliced Ginger

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor2 tablespoon, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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InstructionS

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①

Preparing the Chicken.
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• Start by marinating the Chicken with all the Marinade Ingredients for at least an hour (longer means better flavors). Mix thoroughly, cover with cling film and fridge.
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②

Braising the Chicken.
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• Using a ceramic crockpot or something that is good at retaining heat, saute the Fresh Aromatics until fragrant on medium heat. Add the marinated Chicken in one single layer with all the marinating sauce. Add water (just enough to cover 3/4 of the Chicken) and bring to a boil. Then turn the heat to low, and let simmer for about 40 mins or till ur preference tenderness of the Chicken. Add more water along the way if needed, Shift the Chicken occasionally but Be Gentle else the Chicken will break up,

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③

Serving.
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• Chop to bite size, plate and douse sauce all over. Garnish and viola your plate of wonderfully luscious succulent peppery flavorful additive “Braised Black Pepper Chicken Thigh (The VianD’s Way)” is ready to be served,
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