This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Debone the chicken thigh and pound the chicken a few times using a meat mallet. Rinse the chicken cleanly but make sure to leave the skin intact.
In a clean bowl, add in a tablespoon of MAGGI® Oyster Sauce and marinate the chicken in it for 1 hour.
When the chicken is well marinated, heat up a non-stick pan.
In a shallow pan, pour in the oil and shallow-fry the chicken on medium-to-low heat for 15 minutes or until it turns golden brown. This clearly depends on how thick the chicken piece is.
After the chicken is cooked thoroughly, remove it from the pan and set it aside.
Next, in goes the onion and garlic in the left-over oil. Sauté until fragrant.
Then, add in the MAGGI® Hari-Hari Favourites Black Pepper Mix along with 4 tablespoons of water.
When the mixture has come to a boil and has slightly thickened, place the chicken into the simmering sauce and braise it for a minute on both sides.
Once the sauce has created a lovely coating over the chicken, plate it and pour some of the remaining sauce over it.
This super-yummy black pepper chicken chop can be served with rice, spaghetti, garden salad, creamy mashed potatoes or French fries.
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