Cherry & Dennis Recipes
Hong Kong-style Black Pepper Chicken Rice
港式黑椒雞扒飯
Recipe overview
Whole chicken steaks are pan-fried until golden and fully cooked, then served with onion black-pepper sauce and hot rice. Dividing the pepper between marinade and sauce builds balanced flavour.
01
Ingredients
Main ingredients
- 600 g chicken thighs
- 800 g cooked rice
- 1 piece onion
Marinade
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tsp Black pepper
- 1 tbsp neutral cooking oil
Sauce
- 150 ml water
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp Black pepper
Seasoning
- 1 tbsp neutral cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- frying pan
- tongs
- spatula
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Trim and flatten chicken
Trim excess fat and open the thighs into four steaks about two centimetres thick.
Step 2
Marinate chicken 10 minutes
Mix the chicken with one tablespoon each soy, cornstarch and oil plus one teaspoon pepper; marinate ten minutes.
Step 3
Slice onion
Peel the onion and cut it into thin crescents.
Step 4
Mix pepper sauce
Mix 150 ml water with one tablespoon oyster sauce and one teaspoon each dark soy, sugar and pepper.
Step 5
Heat pan and oil
Heat the frying pan over medium heat and add one tablespoon oil.
Step 6
Sear first side
Arrange the chicken in one layer and sear for five minutes until golden underneath.
Step 7
Turn and cook to 75°C
Turn and cook for five to six minutes until the thickest centre reaches 75°C.
Step 8
Rest and slice chicken
Rest the chicken on a clean plate for three minutes, then cut into thick strips.
Step 9
Soften onion
Stir-fry the onion in the same pan for two minutes until slightly soft.
Step 10
Simmer pepper sauce
Pour in the pepper sauce, stir and simmer for two minutes until slightly thickened.
Step 11
Return chicken to sauce
Return the chicken and fold for one minute until coated in hot sauce.
Step 12
Plate with hot rice
Divide 800 g hot rice into four portions and top with chicken and onion pepper sauce.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
