Chicken slow-braised with green peppercorns

Chicken slow-braised with green peppercorns

By
From
The Food of Vietnam
Serves
4
Photographer
Alan Benson

After visiting the pepper plantations in Phu Quoc, I am convinced that Vietnam produces the best peppercorns in the world. Never before had I tried peppercorns that were as floral, sweet, aromatic and spicy, yet delicate. I now try to use fresh green peppercorns instead of the dried black variety in my cooking wherever I can — and I urge you to as well.

Ingredients

Quantity Ingredient
50g fresh green peppercorns, or green peppercorns in brine
2 tablespoons garlic, finely diced
3 teaspoons sea salt
2 teaspoons sugar
1 chicken, cleaned and chopped into quarters
2 tablespoons vegetable oil
2 tomatoes, diced into 2 cm pieces
1 carrot, diced into 1 cm pieces
1 tablespoon Annatto oil
2 litres young coconut juice
8 whole red asian shallots, peeled
1/2 onion, cut into 4 wedges
4 tablespoons fish sauce
4 crisp vietnamese baguettes

Method

  1. Lightly bruise half the peppercorns using a mortar and pestle. Transfer to a large mixing bowl. Add 1 tablespoon of the garlic, 2 teaspoons of the salt, 1 teaspoon of the sugar and mix well. Add the chicken and turn until well coated. Cover and marinate in the refrigerator for 1 hour.
  2. Place a large saucepan over high heat. Add the oil, remaining garlic and remaining peppercorns and fry for 5–10 seconds, or until fragrant. Now add the chicken and seal on both sides until lightly browned.
  3. Add the tomato, carrot and annatto oil. Stir, then add the coconut juice, whole shallots, onion, fish sauce and the remaining 1 teaspoon sugar and 1 teaspoon salt.
  4. Bring to the boil and skim off any impurities that rise to the surface. Turn the heat down to medium–low and allow to simmer, uncovered, for 40 minutes.
  5. Transfer to a deep bowl, garnish with the peppercorns from the stew and serve with the baguettes.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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