Pink peper corns (bay..?) crushed in bag teespoon (heap)
Chicken thighs
Ground peper
Five Spice (tble spoon)
Cinimon Stick
Sliced garlic - two cloves
Grated ginger, a good 1inch stick of root
Kashmiri Chillis (two red chillies)
Rice Wine
Say sources
ground nut oil
sping onions, 3 cut, washed and chopped at an angle
dry sherry
Salad of sugar snap peas, washed spinich
Sheshwan pepper (we used lemon grass peices)
Instructions
Clean the chicken, place pepper corns in plastic bag, crush with rolling pin, place chicken in bag with shot full of sherry and ground peper.
Rince, boil and then re-rinse the rice.
Leave it in the pan (heat off!!)
Heat the ground nut oil and add the chicken, garlic, lemon-grass (sheshwan), fivespice (tbl spoon), add more sherry and cook for about 15 mins.
Add spring onion right at the end.
Cool the monge-tu and spinich seperatly for a second (fry the monge-tu in a little oil then add the spinich and some of the garlic left over).
Serving
Suggestions
Rice, monge-tu, and the dish. Use chop-sticks.
Originally Submitted
4/2/2010
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