Made this dish and it was incredible. Initialky, I was worried about the amount of cracked black pepper called for in this recipe but it was the perfect amount of bite/heat. Thank you for sharing this with us.
Oh my gosh, you made that look so easy 👏 I'm with you on 'celery'. I love it raw but not cooked. I will absolutely try this, though. I don't have a wok but have a large frying skillet. Thanks for sharing 😊
I am by far not a novice to cooking, stir-fry is very similar to saute which I am very skilled at, wok cooking is a who different thing, I have been wok cooking now for a while, always trying to imprve my skill, I just love chinese, the food and te people, issues at hand is that my dishes never look like that, either they are dry with little to no sauce so I tend to up the amound of sauce I use but then it comes out thick and gloppy, wisdom and experience dictates that I play with the heat more, the wok I use is not a small wok but by comparison more than half te size of what you good folks use and the range/stove is electric so the heat localizes on the bottom, any pro tips you can toss my way would be great. I love your blog, I virtually live on it, thank you all for what you do.
I began following Chinese cooks a while back and like the novice student that I am began buying whole Szechuan and Tellicherry peppercorns, which I assumed were the ground version of what you used here. The black pepper used in the USA is a lesser version of what I’ve been using and lessens my attempts at replicating Chinese cooking. Your thoughts on the difference? As an aside, my favorite for all things Chinese is RUclipsr Dianxi Xiaoge with her extended family whom she calls uncles and aunts. P.S. Your wok is looking fantastic and must be generating generous “hei”.
Did I see this right? You put the cooked chicken back into the same bowl that it was marinated in when raw? There's pepper and sauce in the bowl before any cooked chicken was placed in it. Probably not the best idea.
What a delightful demonstration of cooking black pepper chicken.
A baby could follow these directions and cook a batch right up.
It looks absolutely delicious. I can’t wait to make it.
Made this dish and it was incredible. Initialky, I was worried about the amount of cracked black pepper called for in this recipe but it was the perfect amount of bite/heat. Thank you for sharing this with us.
I bought a wok because of your channel!
This looks amazing
Oh my gosh, you made that look so easy 👏 I'm with you on 'celery'. I love it raw but not cooked. I will absolutely try this, though. I don't have a wok but have a large frying skillet. Thanks for sharing 😊
We made this dish last night....excellent! A running commentary during the cooking would be nice.
That is such a quick and easy dish. Thank you ❤️🐈⬛
so easy and delicious to make!
That looks so delicious and so easy! Thanks for sharing.
I am by far not a novice to cooking, stir-fry is very similar to saute which I am very skilled at, wok cooking is a who different thing, I have been wok cooking now for a while, always trying to imprve my skill, I just love chinese, the food and te people, issues at hand is that my dishes never look like that, either they are dry with little to no sauce so I tend to up the amound of sauce I use but then it comes out thick and gloppy, wisdom and experience dictates that I play with the heat more, the wok I use is not a small wok but by comparison more than half te size of what you good folks use and the range/stove is electric so the heat localizes on the bottom, any pro tips you can toss my way would be great.
I love your blog, I virtually live on it, thank you all for what you do.
This is definitely next on my list to make. My husband loves saucy stir fries! Thank you for sharing your delicious recipes! ❤
Looks delicious! We'll have to give this one a try soon.
Does your stove put out more BTUs than a conventional home gas stove? Looks great!
Is it good to use sake instead of rice wine? Will the taste still be good?
Hi guys I can't wait to make this dish!💜
New subscriber
Thanks for your clear instructions
I began following Chinese cooks a while back and like the novice student that I am began buying whole Szechuan and Tellicherry peppercorns, which I assumed were the ground version of what you used here. The black pepper used in the USA is a lesser version of what I’ve been using and lessens my attempts at replicating Chinese cooking. Your thoughts on the difference? As an aside, my favorite for all things Chinese is RUclipsr Dianxi Xiaoge with her extended family whom she calls uncles and aunts.
P.S. Your wok is looking fantastic and must be generating generous “hei”.
Good recipe
OMG! She is cute!!
Oh yeah, the food looks good too.
What was the black liquid that poured in the pan when cooking the onions?
mixture of oyster sauce, dark soy sauce ,lil sugar, lil water with black pepper.
🎶🎶🎶🎶🎶…do the wok of life ✌️🎶🎶🎶🎶
…pardon I’m ridiculous 🫣 that as a reference to both amazing Asian cooking, and dire straits ✌️
Did I see this right? You put the cooked chicken back into the same bowl that it was marinated in when raw? There's pepper and sauce in the bowl before any cooked chicken was placed in it. Probably not the best idea.
The chicken isn’t fully cooked the first time. Yes it did go back into the same bowl, but she put it back into the wok later to finish cooking.
@@87vanessab doesn't matter. You never mix raw with cooked. Even partially cooked. Bad idea. Therebis a reason to keep those separate
@@jonnycomfort9271The half cooked chicken is treated as raw chicken. It finishes cooking the 2nd time