Recipe: Black Pepper Chicken for Tina/Charleston

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.

BLACK PEPPER CHICKEN MASALA (PAKISTAN)

1 lg. onion, chopped
1 c. plain yogurt
2 med. green chilies
1 tsp. salt
1/2 tsp. tumeric powder
1 tbsp. ginger paste
1 tsp. garlic paste
2 tbsp. olive oil
2 tsp. black pepper
1 bunch cilantro leaves
1 whole chicken, cut in sm. or med. size pieces

Heat olive oil on medium heat and add onions and garlic until lightly browned. Add chicken and fry for a few seconds. Add yogurt, ginger and green chilies. Cover and cook with water until you can see the oil. Lower the heat, add black pepper and fry for two minutes on low heat. Sprinkle with the cilantro leaves, and then serve.