Black Pepper Chicken

• 300g chicken thighs
• 2 tbsp oil
• 1 tsp minced garlic
• ½ thumb sized piece ginger, sliced
• 1 spring onion, chopped
• 1 quarter of red and green pepper, diced
• 1 red onion - diced
• 4 Tbsp Vegetable Oil

The Marinade

• A pinch of Rajah White pepper
• 1 Tbsp Amoy Light soy sauce
• 1 tsp Amoy sesame oil
• Pinch of white sugar

The Sauce

• 2 tbsp Shaoxing rice wine (or sherry)
• ½ tbsp oyster sauce
• 1 tbsp Amoy light soy sauce
• 1 tsp Amoy dark soy sauce
• 2 tsp Rajah ground black pepper
• 150 ml chicken stock

Slice the chicken thighs into chunks and mix with the marinade ingredients in a bowl. Prep the rest of the ingredients as per the ingredients list.

Cover the base of the wok with oil. Get your wok up to a smoking hot heat and add the chicken. Leave it for a minute to brown and then turn it and stir. Pour out any excess oil and push the chicken to the side. Bring in the ginger, garlic and spring onion, and stir fry for 30 seconds.

Then add the onion and peppers. Stir fry for a minute. Lay the chicken over the top of the veg and leave to build up the heat, then pour in the sauce. Bring the sauce up to a vigorous boil, before stirring. Allow the sauce to boil up again and reduce for a minute. Serve.