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 ~  椒盐鸡

    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'.


Labels:

Comments

  1. Karen LuvswesavoryApril 30, 2015 at 1:33 PM

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

    ReplyDelete
  2. Nancy ChanApril 30, 2015 at 4:30 PM

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

    ReplyDelete
  3. Sharon D.April 30, 2015 at 6:55 PM

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

    ReplyDelete
  4. ann lowApril 30, 2015 at 11:35 PM

    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. Sokehah cheahMay 3, 2015 at 8:43 PM

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

      Delete
  5. Angie's RecipesMay 1, 2015 at 2:24 AM

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

    ReplyDelete
  6. Christine HoMay 1, 2015 at 9:08 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMay 3, 2015 at 8:44 PM

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

      Delete
  7. Medeja- CranberryJamMay 1, 2015 at 3:06 PM

    Yummy! I love this simple chicken recipe :D

    ReplyDelete
  8. KimmyMay 1, 2015 at 4:50 PM

    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. Sokehah cheahMay 3, 2015 at 8:46 PM

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

      Delete
  9. PHMay 1, 2015 at 6:27 PM

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

    ReplyDelete
  10. UnknownMay 3, 2015 at 4:56 AM

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

    ReplyDelete
  11. mui muiMay 5, 2015 at 10:51 PM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more