The combination of pepper and garlic is a classic in Thai cooking. This simple stir-fry is about as easy as it gets. Serve with rice.
1 tsp white peppercorns
12 garlic cloves
¼ tsp salt
400g chicken thigh fillets, cut into 3mm-thick slices
¼ tsp baking soda
2 tbsp vegetable oil
1 tbsp oyster sauce
1 tbsp soy sauce
½ tsp sugar
1 small Lebanese cucumber, peeled at intervals and sliced, to serve
a few sprigs of coriander, to serve
Place the white peppercorns in a mortar and pound to a coarse powder with a pestle. Add the garlic and salt and pound until the garlic is roughly crushed (you don’t want to pound this so much it becomes a smooth paste). Combine the mixture with the chicken and the baking soda and mix well. Set aside for at least 10 minutes.
Heat a wok or large frying pan over high heat and add the oil. Add the chicken and fry for about 2 minutes, until lightly browned. Add the oyster sauce, soy sauce and sugar and toss to combine. Toss for a further minute or two until the chicken is just cooked through. Transfer to a serving plate and serve with the cucumber and coriander.
Continue this editionThe October 8 Edition
This simple noodle salad can be served cold, but I prefer it when some elements are cold, others at room temperature and the remainder still warm from cooking.
Free weekly forecast in life, love and career from renowned Astrologer Hedy Damari.
The best recipes from Australia's leading chefs straight to your inbox.Sign up