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Short grain rice | Garlic
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黑椒雞扒飯
Black Pepper Chicken Chop Rice
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Chicken chop over rice is the cha chaan teng answer to 'I don't know what I want but it needs to be loud.' A proper roux-built black pepper sauce, and a piece of chicken pan-fried skin-side down until it holds its own against the sauce.
Ingredients
Chicken thigh with skin, 280–300g
Crushed black pepper, 3g
Minced garlic, 30g
Minced shallots, 70g
Tomato paste, 20g
Chicken stock, 250ml
AP flour, 10g
Unsalted butter, 10g
Dark soy sauce, 15g
Light soy sauce, 15g
Oyster sauce, 15g
Worcestershire sauce, 0.5 tsp
Granulated sugar, 20g
Chicken marinade:
Light soy sauce, 12g
Granulated sugar, 3g
Tapioca starch, 3g
Water, 10g
How To
Marinate the chicken thigh with light soy sauce, sugar, tapioca starch, and water. Let sit 10 minutes.
Pan-fry the chicken, skin-side down first, until golden and cooked through. Set aside.
In the same pan, melt the butter and cook the shallots and garlic until soft, then stir in the flour to form a light roux.
Add the tomato paste, chicken stock, dark soy, light soy, oyster sauce, Worcestershire sauce, sugar, and crushed black pepper. Simmer until it thickens into a glossy sauce.
Pour the sauce over the chicken and rice.
Tips & Tricks
The sauce keeps in the fridge for up to three days. Make a double batch and it's ready for a faster dinner later in the week.
The flour roux is what turns this into a proper HK-style black pepper sauce instead of a thin stir-fry glaze — don't skip it even though it's an extra step.