Skip to main content

Salt and Pepper Chicken ~ 椒盐鸡


I've heard of salt and pepper crabs quite often but not salt and pepper chicken.   So, when I chanced upon the recipe from Christine's Recipes, I didn't hesitate to try as the recipe was fuss-free and easy to follow.  I used chicken drumsticks instead of chicken wings and the meat was tender and succulent, perfect to serve with rice or even on its own...... finger licking good!





Recipe for Salt and Pepper ~  椒盐

    Ingredients

    • 800 gm chicken drumsticks
    • 2 pips of garlic, sliced
    • 1/4  tsp salt
    • 3/4 tsp freshly ground black pepper
    • 3/4 tsp five spice powder
    • 3/4 tsp sugar
    • 1.1/4 tsp light soya sauce
    • 2 tsp Shaoxing wine
    Method
    1. Marinate the chicken with the salt, black pepper, five spice powder, sugar and light soya sauce for about 30 mins, or more.  (I marinated them overnight, kept refrigerated).
    2. Saute the garlic in a non-stick pan till fragrant, toss in the drumsticks, cook for a while, then pour in the juice from the marinade.  Turn over the drumsticks once in a while, cover and cook till tender and semi-dry.
    3. Fine tune to taste.
    4. Drizzle on the Shaoxing wine, turn off heat.
    5. Dish out onto serving plate and serve.





    I'm linking this post to the Little Thumbs Up, organised by  Bake for Happy Kids, 
    My Little Favourite DIY and hosted by  Diana of  Domestic Goddess Wannabe and the theme for April is 'chicken'.


Comments

  1. Yummy! Seeing these yummy salt & pepper chicken with a hint of five spice fragrance made me hungry!

    ReplyDelete
  2. I like this easy and no fuss chicken recipe. Plus it is very tasty too.

    ReplyDelete
  3. I will never walk away from a yummy chicken dish, and this is one of those where I'll go - More! More!

    ReplyDelete
    Replies
    1. Please feel free to help yourself, Sharon!

      Delete
  4. I've only tried salt and pepper deep fried chicken but not in cooking this way. Look so good and easy to cook, healthy too!

    ReplyDelete
    Replies
    1. Yes, I've tasted those deep-fried ones before, but cooking them this way is not so laborious!

      Delete
  5. Simple ingredients, big flavour! I love those chicken thighs.

    ReplyDelete
  6. This salt and pepper chicken is very addictively good.
    Thanks for your shout-out and link love. :)

    ReplyDelete
    Replies
    1. You're most welcome, Christine. I've KIV a few more from your blog :)

      Delete
  7. Yummy! I love this simple chicken recipe :D

    ReplyDelete
  8. Hi Soke Hah, whenever I see Pepper Salt Chicken, I relate it to the Taiwanese pepper salt chicken. Yours is totally a different version that does not require deep frying. I think this is more aromatic with all the marinade ingredients and is meat is juicy and tender. Sure will give this a try.

    ReplyDelete
    Replies
    1. I rarely deep-fry food in my kitchen, too messy and I'm always on the lookout for the easy way out :)

      Delete
  9. Cheah, the seasonings are simple and yet your salt and pepper chicken look divine!

    ReplyDelete
  10. Hi, I tried the recipe tonight and my husband loved it. Will definitely be making this again. Thanks!

    ReplyDelete
    Replies
    1. You're most welcome and I love to hear that!

      Delete
  11. Hi Cheah,
    These drumsticks look finger licking good!
    Bet the pepper, salt and 5 spice powder bring out the taste and makes it very flavorful.
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…