Chicken with Garlic and Pepper Recipe
Ingredients
| Garlic | 4 Clove (5gm) | |
| 3 fresh coriander (cilanto) roots | ||
| Black peppercorns | 1 Teaspoon, crushed | |
| 500 g/1 lb chicken breast fillets, chopped into 3 cm/1 1/4 in cubes | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 30 g/1 oz fresh basil leaves | ||
| 30 g/1 oz fresh mint leaves | ||
| Sweet chilli sauce | ||
Directions
1. Place garlic, coriander (cilantro) roots and black peppercorns in a food processor and process to make a paste. Coat chicken with garlic paste and marinate for 1 hour.
2. Heat oil in a wok or frying pan over a high heat until a cube of bread dropped in browns in 50 seconds, then deep-fry chicken, a few pieces at a time, for 2 minutes or until golden and tender. Drain on absorbent kitchen paper.
3. Deep-fry basil and mint until crisp, then drain and place on a serving plate. Top with chicken and serve with chilli sauce.
2. Heat oil in a wok or frying pan over a high heat until a cube of bread dropped in browns in 50 seconds, then deep-fry chicken, a few pieces at a time, for 2 minutes or until golden and tender. Drain on absorbent kitchen paper.
3. Deep-fry basil and mint until crisp, then drain and place on a serving plate. Top with chicken and serve with chilli sauce.
Chef
