Garlic Pepper Chicken

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

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

Europe
Asia
Thailand
United Kingdom
Starter
Side dish
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