PAT - DJ for TraxxFM
MAG - DJ for TraxxFM
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Salt and Pepper Crisp Skinned Chicken
by Ivy


  • 2 tsp sea salt
  • 2 tsp black pepper (cracked)
  • 1 tsp chili powder
  • 200g chicken breast fillers
  • 400g gai lan (vegetable)
  • oyster sauce
  • sesame oil
  • fresh coriander leaves (garnishing)
  • spring onion (garnishing)


  1. Combined salt, pepper, chili and chicken in a large bowl.
  2. Cook chicken in a heated oiled wok or frying pan, for 10 minsor until browned and crisp. Turn chicken and cook for 5 mins or until cooked through. Remove from wok, cover to keep warm and serve aside.
  3. Stir fry gai lan with oyster sauce and sesame oil in the same work until gai lan is wilted.
  4. Serve chicken with gai lan, sprinkled with coriander and spring onion.
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