Quick & Easy

Salt and pepper crisp-skinned chicken

salt and pepper crisp-skinned chicken



1.Combine salt, pepper, chilli and chicken in large bowl.
2.Cook chicken, skin-side down, in heated oiled wok, about 10 minutes or until browned and crisp. Turn chicken; cook about 5 minutes or until cooked through. Remove from wok; cover to keep warm.
3.Stir-fry gai lan, sauce and oil in same heated wok until gai lan is wilted.
4.Serve chicken with gai lan, sprinkled with coriander and onion.

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken.


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