Tuesday, January 5, 2010

Black Pepper Chicken Chop

2 whole chicken legs, deboned

Seasoning ingredients
1 tbsp Lea & Perrins Worcestershire sauce
1 tbsp premium oyster sauce
1 tbsp sugar
1/8 tsp pepper
4 shallots, blended and squeezed for juice
¼ tsp chicken stock granules

Sauce ingredients
2 tbsp black pepper sauce
2 tbsp Lea & Perrins Worcestershire sauce
1 tsp sugar
¼ tsp coarsely ground black pepper
4-5 tbsp water

Marinate chicken with seasoning ingredients for several hours, preferably overnight in the refrigerator. Heat up oil and place the chicken on the pan. When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up or pour on the chicken.

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