Ingredients non vegetarian 4 servings

• 1/2 kg boneless chicken
• 5-6 tbsp Black pepper (ground coarsely)
• 2 tbsp white vinegar
• 2 tsp ajino-moto
• 2 tbsp soya sauce
• 1 small onion(chopped fine)
• 2 green chilies (slit long)
• 1/2 inch ginger (grated)
• 4 garlic cloves(grated)
• 1 1/2 tbsp cornflour mixed with 1 cup cold water
• parsley/cilantro chopped to garnish
• 3 cups water
• 2 tbsp oil
• salt to taste

Directions

1. Cut the chicken into 1 inch cubes. Marinate the chicken with 1 tbsp vinegar, 2 tbsp Black Pepper Powder and salt, for about 20 minutes.
2. Heat 2 tbsp black pepper powder a small pot for about 2 minutes. Add the marinated chicken ans stir for 5 minutes till chicken is semi cooked. Pour in the water and boil the mixture for 10-15 minutes.
3. Drain out the pepper water and chicken separately. Shred the chicken pieces using a grater or fork.
4. In a wok or a non-stick pan heat 2 tbsp oil. Add the chopped onion and cook till pink. Add the grated ginger and garlic and cook for 2 mins. Add the slit green chillies and the chicken and the remaining black pepper powder and mix completely.
5. Add the soya sauce, ajino-moto,remaining vinegar,salt and the drained out pepper water.
6. Bring this mixture to a boil.Now stir in the cornflour and water mixture and keep on heat till the required thickness.
7. Garnish with chopped cilantro or parsley.

Serving Suggestions: Serve with Ginger Rice, Fried Rice, Butter Naan, Garlic Bread etc. 

Comments

Natalie

Thanks for sharing such a FANTASTIC recipe.

Vedika Hemnani

Dear Meghna, I am sorry that you didn't really like the taste. Please do try the dish again with maybe 3-4 tbsp of pepper. In some parts of the world, the pepper is not very strong and some brands also do not deliver very strong Whole Black Pepper, hence the taste could differ. My apologies that you had to waste the dish. Please do taste the dish at every step to ensure the final dish is not too strong. sorry again. Dear Simran,Thank you for the recommendations. Will defi keep in mind.

Simran

The recipe is great, but would recommend you knock off the ajino-moto. It is BAD for you! And reduce the corn starch quantity to 1 tsp as that just makes the dish heavier without adding to the taste at all. 1 tsp is enough to give it the texture we're looking for. Enjoy!

Meghna

The 6 tbsp of black pepper ruined the whole dish. The over powering taste of the black pepper, took over the rest of the ingredients and I felt like I was eating just black pepper. I ended up throwing the whole dish in garbage. YUCK!