Garlic Pepper Chicken

Name: Garlic Pepper Chicken
Yield: Serves 6–8
Cuisine: British
Ingredients: 4 cloves garlic; 2 tablespoons rice flour; 4 green onions, sliced on the diagonal; 500 g chicken thigh fillets; 1 litre Chinese Master Stock; 1 tablespoon Sichuan Spice Salt; 80 g baby spinach leaves, stems removed; 60 ml fresh lemon juice, strained; 30 ml fish sauce; 1 teaspoon fresh green peppercorns; 4 tablespoons coriander leaves; vegetable oil, for deep-frying; 2 teaspoons freshly ground white peppercorns; 1 tablespoon chopped coriander roots

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

These are delicious chicken nuggets given a Thai makeover and are quite addictive. They were on our dim sum-style bar menu in London – a perfect accompaniment to any number of Asian-inspired cocktails.

Ingredients

500 g chicken thigh fillets
1 litre Chinese Master Stock
1

Asia
Europe
Thailand
United Kingdom
Side dish
Starter
London
South East Asia

Method

To make the dressing, pound the ingredients together in a mortar and pestle until smooth.

Cut the chicken into 5 cm chunks, so the meat retains some texture after its double cooking. Heat the master stock to boiling point, add the chicken and turn off the heat. Leave for 25 minutes, then remove the chicken from the stock and drain on paper towel. Mix half the Sichuan spice salt with the