Rice Pepper Chicken in broth

Serves 1

Chicken (small cut with bone) – 230 gm

For marinade
Egg white – 1
Corn flour – 0.5 tbsp
Salt – to taste

For broth
Green capsicum (small cube cut) – 2 tbsp
Red bell pepper (small cube cut) – 2 tbsp
Green chilli (chopped) – 2 tbsp
Garlic (small cube cut) – 1 tbsp
Spring onion (chopped) – 2.5 tbsp
Black pepper (crushed) – 1 tsp
Dark soy sauce – 3 tsp
Apple cider vinegar – 1 tsp
White vinegar – 1 tsp
Fish sauce – 4 to 5 drops
Water – as required
Corn flour – 0.5 tbsp
Vegetable oil – 5 tbsp
Salt and sugar – to taste
Rice pepper sauce – 2 tsp

For Rice pepper sauce (if not available readily in market)
Mixture of following as per the tentative ratio –
Sugar – 25%
Water – 35%
Fish sauce – 5%
Rice Vinegar – 15%
Salt – to taste
Red Pepper or Red Chilli (crushed) – 15%
Lemon grass (crushed) – 5%

1. Mix all the marinade ingredients with the chicken and keep aside for 10 minutes.
2. Heat wok and add the oil at high heat.
3. Add green capsicum, red bell pepper and spring onion. Stir fry.
4. Add green chilli, black pepper and garlic. Stir fry.
5. Add Rice pepper sauce and dark soy sauce. Continue stir fry.
6. Add apple cider vinegar and white vinegar. Continue stir fry.
7. Add salt and sugar.
8. Add chicken and mix well so that the sauce coats the chicken well.
9. Add sufficient water to submerge the chicken pieces. Mix well.
10. Keep low heat for 10 minutes.
11. Adjust salt and sugar again if required.
12. Return to high heat and add corn flour. Mix well.
13. Remove from heat and keep in a serving bowl.
14. Garnish with more spring onion and black pepper. Serve hot.

Note: All the quantities of the ingredients mentioned here are relative and tentative. It may vary based on preferences of individuals in some cases.


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