HUNGRY GERALD

Woks of Life (website and cookbooks) is a good source for Chinese recipes. And, that’s where BSK found “Black Pepper Chicken”. There were boneless skinless chicken thighs in the fridge. After giving the recipe some attention, BSK cooked a delightful dinner. The chicken was cut into thin strips and marinated. The strips went into a smoking wok and browned quickly–then removed from the wok and put in a bowl. Heat was turned down and onion and garlic were softened in the hot peanut  oil. Peppers and celery were added plus cooking wine around the rim of the wok. Chicken went back in the wok with chicken stock, some water and a rich mix composed of two types of soy sauce, oyster sauce, and a cornstarch slurry to thicken the sauce. Many grinds of black pepper. Big bowls of basmati rice on the table (congee in the ayem). Happy eating for dinner and rice porridge in the future.