Copying Pepper Lunch’s Chicken Rice

20140831_112914I have some posts already devoted to Pepper Lunch. Search it up and the many attempts to recreate it are there too. The food there is simple. Appears to be easy to make. But the first time I tried making it, I realized that having a “sauce” with the chicken and the corn was not how it was supposed to be. Technically, the meat is “grilled” on the hot plate. So I got the wheels in my head spinning.

I had some semi frozen chicken sliced thinly. I then made a marinade for this using honey, soy sauce, a bit of water (used just to melt the honey), a bit of oil, lots of garlic and pepper. The thinly sliced chicken was marinated for about 20 minutes. I also made a pepper butter (okay, it was weird, but it worked) by softening the butter, adding lots of freshly ground pepper, and a bit of soy sauce. This was set aside.

In a hot cast iron pan, I added the chicken slices, and quickly turned them as soon as the sides appeared to be cooked. A few more seconds (literally) and I removed them from the pan. I did this three batches to ensure everything is cooked through. I set this aside. I melted some of the prepared butter then tossed the corn in. I added the leftover marinade, like a tablespoon was left, and let the sauce be absorbed by the corn. I ended up adding some sugar too. Because, it was really not sweet, at all.

Afterwards, I melted the rest of the butter, then added this to the cooked chicken already on the serving platter. Serve with rice. Guess what? I think this turned out to be the best version of Pepper Lunch I have made. 🙂 Copy cat, not original, and hardly looks the same. But I think it was a success. 🙂

20140831_112912Pepper Lunch’s Chicken and Corn on the Chicken Rice Recipe

2 chicken breast fillets, sliced very thin
1 tablespoon of honey melted with 2 tablespoons of hot water
3 to 4 tablespoons of soysauce
6 garlic cloves, minced
pepper, to taste

canned corn, 3/4 cup, set aside

4 tablespoons of butter, softened
freshly ground pepper to taste
soy sauce, about 1 teaspoon

Prepare the butter by mixing in all the three ingredients. Set aside.

For the marinade, mix everything (on the top list) all together and let is sit for 20 minutes.

In a hot cast iron pan (or non stick pan) add the chicken strips one by one. Depending on thickness (mine was fairly thin), flip as soon as the sides are cooked, and finish cooking the other side. Do this until all of the chicken is done. Set aside. Using the same pan, add half of the butter and all of the corn. If there is any leftover marinade, toss it in also, along with a dash of sugar (as needed). Let all the sauce dry up, then set aside. Melt the rest of the butter and add to the chicken. Serve 🙂



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