Chicken Pepper Rice from Pepper Lunch features tender grilled chicken, sizzling black pepper, and steamed white rice served on a hot iron plate, creating a flavorful and aromatic dish with a perfect blend of spicy and savory notes.
Equipments
- Hot iron plate
- Portable gas stove or induction cooktop
- Rice cooker
- Mixing bowl
- Tongs
- Chef’s knife
- Cutting board
- Measuring cups
- Serving spatula
- Ladle
Ingredients
- 1 lb (450g) boneless chicken thigh
- 2 cups cooked white rice
- 1 tablespoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon corn oil (or vegetable oil)
- 2 cloves garlic
- 1/2 cup frozen corn kernels
- 2 stalks green onion
- 1/2 teaspoon kosher salt
Ensure the chicken thigh is boneless to allow even cooking and tenderness in the final dish. Use freshly ground black pepper for the most aromatic and intense flavor that defines Chicken Pepper Rice. Butter and oils like corn oil contribute to the dish's characteristic sizzling aroma when seared on the hot iron plate. Frozen corn kernels add a sweet contrast to the savory sauces, while kosher salt enhances all the flavors without overpowering. To replicate the Pepper Lunch experience, your hot iron plate must be preheated to achieve the signature sizzling effect of Chicken Pepper Rice.
Instructions
- Instructions:
- Cook white rice in a rice cooker.
- Slice chicken thigh into bite-sized pieces.
- Mince garlic and chop green onions.
- In a mixing bowl, combine chicken pieces with salt and half the black pepper.
- Preheat the hot iron plate on a portable gas stove or induction cooktop.
- Add corn oil and swirl to coat the plate evenly.
- Sear chicken pieces on the hot plate using tongs.
- Add minced garlic and cook until fragrant.
- Add frozen corn kernels to the plate.
- Push cooked chicken, garlic, and corn to the sides of the plate.
- Place cooked white rice in the center of the iron plate.
- Top rice with unsalted butter and remaining black pepper.
- Drizzle soy sauce and oyster sauce over chicken and rice.
- Quickly stir and toss everything on the plate using a spatula until well mixed and heated through.
- Sprinkle chopped green onions over the finished dish.
- Serve immediately while sizzling hot.
Substitution
Chicken Pepper Rice from Pepper Lunch copycat menu combines tender grilled chicken, freshly ground black pepper, and fluffy steamed white rice served sizzling on a hot iron plate, delivering a spicy and savory flavor explosion. If a hot iron plate is unavailable, use a cast iron skillet or heavy-bottomed pan to achieve a similar sizzling effect. You can substitute frozen corn kernels with fresh or canned corn, adjusting cooking time accordingly to ensure they are heated through. When fresh chicken thigh is not an option, boneless chicken breast works well but may require careful cooking to avoid dryness. Use vegetable oil if corn oil is not on hand, and tailor the seasoning levels to your taste for balanced flavor.
Tips
Ensure your hot iron plate is properly preheated to sear the chicken evenly, which locks in juices and enhances flavor. Use tongs to flip the chicken for consistent cooking and to avoid piercing the meat, preserving tenderness. When adding butter and sauces, do so quickly and stir thoroughly to coat all ingredients, ensuring your rice absorbs maximum flavor. Remember to serve your Chicken Pepper Rice immediately to enjoy the delightful sizzle and aroma at peak freshness.
Nutritions
Chicken Pepper Rice provides a balanced source of protein from tender grilled chicken thigh, which supports muscle repair and growth. The dish contains 2 cups of cooked white rice, offering carbohydrates that supply energy for daily activities. Black pepper and garlic add antioxidants and anti-inflammatory compounds, while corn kernels contribute dietary fiber and essential vitamins such as vitamin C. Your meal also includes healthy fats from unsalted butter and corn oil, enhancing nutrient absorption and flavor without excessive saturated fat.
Storage
Store leftover Chicken Pepper Rice in an airtight container to maintain freshness and prevent moisture loss. Refrigerate within two hours of cooking and consume within 3 days for optimal flavor and safety. When reheating, use a microwave or stovetop to evenly warm your meal, ensuring it reaches an internal temperature of 165degF (74degC) before serving.
Variation or Alternatives
For a variation, you can substitute boneless chicken thigh with chicken breast for a leaner option that still cooks quickly on the hot iron plate. Replace unsalted butter with a dollop of sesame oil to add a nutty aroma that complements the black pepper's spice. Alternatively, use jasmine rice instead of plain white rice to introduce a fragrant floral note to your dish. Consider adding diced bell peppers or mushrooms to the cooking process for added texture and flavor depth.
Allergies
Chicken Pepper Rice contains common allergens such as soy sauce and oyster sauce, both of which may trigger reactions in individuals with soy or shellfish allergies. The buttery component includes dairy, which could cause issues for those with lactose intolerance or dairy allergies. You should be cautious and check all ingredients to avoid any potential allergic reactions based on your specific sensitivities.
Why this recipe?
Chicken Pepper Rice from Pepper Lunch is a popular choice due to its sizzling hotplate presentation, which allows you to customize the flavor by mixing fresh ingredients right at the table. The combination of tender chicken, fragrant black pepper sauce, and crunchy vegetables creates a balanced taste that appeals to a wide range of palates. This dish stands out for its quick cooking time and satisfying texture, making it a convenient and delicious meal option. Trying to make a copycat version at home lets you replicate this flavorful experience with the flexibility to adjust spice levels and ingredients according to your preferences.