Black Pepper Chicken Steak: A bourgeois holiday lunch

Overview

On Sunday, I slept until I woke up naturally and enjoyed the slow life leisurely. A cup of tea, a novel, a few breezes, and a pleasant morning. Lunch at noon also continues this mood, a black pepper chicken steak, a bowl of cucumber salad, and a cup of sour plum soup. Simple but exquisite, it is pleasing to the eye and delicious to eat, and I like this kind of slow life more and more.

Tags

• private kitchen
• children
• late night snack
• dinner with friends
• taiwanese food
• summer recipes
• chicken legs
• cooking wine
• edible oil
• light soy sauce
• white sugar
• black pepper

Ingredients

Steps

1. 1 Ask the chef to help debone the chicken legs and wash them.

   

2. 2 Use the back of a knife to hammer the chicken legs loose.

   

3. 3 Put the chicken legs into a cooking bowl, add light soy sauce, cooking wine, black pepper and white sugar and marinate for about 15 minutes.

   

4. 4 Heat oil in a pan, add chicken chop, and fry the side with chicken chop first.

   

5. 5 Fry the chicken chop over medium-high heat until browned, flip the chicken chop over, fry over high heat until the other side is browned, then fry over medium-low heat for about 10 minutes.

   

6. 6 Take out the fried chicken chop, place on a plate, cut into pieces and serve.