FRIED PERMENTA
CHICKEN

Serves 6–8

This stir-fried dish of chicken in pepper sauce is very versatile. The chicken can be substituted with beef, prawns (shrimps), fish fillet and even crabs. When cooking this dish with crabs, however, I prefer to omit the capsicums (bell peppers).

Boneless chicken 1 kg (2 lb 3 oz), cubed
Light soy sauce 3 Tbsp
Ground white pepper 2 Tbsp + 1 Tbsp
Cooking oil 1 Tbsp
Butter 3 Tbsp
Onion 1, peeled and sliced
Black peppercorns 2 Tbsp
Garlic 5 cloves, peeled and chopped
Water 100 ml (3½ fl oz)

Dark soy sauce 2 Tbsp
Salt ¼ Tbsp

Red capsicum (bell pepper) 1, cored,
seeded and sliced

Green capsicum (bell pepper) 1, cored,
seeded and sliced

Cornflour (cornstarch) ¼ Tbsp, mixed
with 2 Tbsp water

Coriander leaves (cilantro) 1 sprig

1.   Place chicken in a bowl with light soy sauce and 2 Tbsp ground white pepper and
leave to marinate for 20 minutes.

2.   Heat oil and butter in a pot and fry onion, peppercorns and garlic until garlic starts
to brown.

3.   Add marinated chicken and fry until chicken changes colour.

4.   Add water, dark soy sauce, salt and 1 Tbsp pepper and fry until chicken is
cooked through.

5.   Add capsicums and stir in cornflour mixture to thicken sauce. Remove from heat.

6.   Dish out and serve hot, garnished with coriander.

NOTE

•  If you prefer to turn up the heat on this dish, add sliced bird’s eye chilli to the pot.

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EURASIAN HERITAGE

Cooking