I'm looking for a Chinese recipe for black pepper chicken. Does anyone have one?

BLACK PEPPER CHICKEN (Chinese)



1 1/2 lb. chicken



SEASONING INGREDIENTS:

1/4 tsp. baking soda

1 tbsp. dry sherry

1 1/2 tsp. soy sauce

Pinch of salt and pepper

1 tsp. cornstarch



GRAVY INGREDIENTS:

2 tsp. soy sauce

1 tsp. cornstarch mixed with water

2 tbsp. sherry

Pinch of salt and pepper



REFRYING INGREDIENTS:

2 tbsp. oil

Black pepper to taste

1 bunch green onions, chopped fine



Cut chicken into small cubes; mix with seasoning ingredients. Heat small amount of oil and fry until meat is white, drain and put aside. Wipe pan. Reheat pan, add oil, pepper and onions. Mix and stir fry until aroma flows. Add chicken and gravy ingredients. Sprinkle with sherry and simmer until hot. Serve with wild rice.I'm looking for a Chinese recipe for black pepper chicken. Does anyone have one?
Black Pepper Chicken Curry

SERVES 4



The sweetness of the fried cashews complements the heat of the pepper.



Ingredients:



2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons coarsely crushed black peppercorns

1/2 teaspoon turmeric

1 teaspoon salt

1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

1/4 cup plus 2 tablespoons vegetable oil

2 medium onions, thinly sliced

1 large garlic clove, minced

1 1/2 teaspoons minced fresh ginger

1 teaspoon minced serrano or Thai chile

3/4 cup canned unsweetened coconut milk

1/4 cup water

1/2 cup broken raw cashews

1 teaspoon fresh lemon juice





directions

In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt. Add the chicken and rub with the spices to coat. Cover with plastic wrap and let stand at room temperature for 20 to 30 minutes.

In a large deep nonstick skillet, heat 1/4 cup of the oil. Add the onions and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile and the remaining 3/4 teaspoon of salt and cook, stirring occasionally, until the chicken is golden brown and just cooked through, about 10 minutes. Stir in 1/4 cup of the coconut milk and the water, then cover and cook over low heat for 20 minutes.

Meanwhile, in a small skillet, heat the remaining 2 tablespoons of oil. Add the cashews and cook over moderate heat, stirring constantly, until golden brown, 4 to 5 minutes. Drain on paper towels.

Add the remaining 1/2 cup of coconut milk and the lemon juice to the chicken and simmer, stirring. Transfer to a bowl, sprinkle with the cashews; serve hot.



SERVE WITH Steamed rice.