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Black Pepper Chicken Fillets with Onion

Cooking Method:   ----
Cook level:   Level


chicken breasts 2 (approx. 14 oz.)
onion, julienned ½
ground black pepper 2 tsp.
Minced Garlic 2 tsp.
cornstarch 1 Tbsp.
cooking oil 3 Tbsp.
water ¼ cup

Seasoning Mix

Concentrated Chicken Bouillon 4 Tbsp.

1.   Cut chicken to create flat fillets. Mix well minced garlic, black pepper, cornstarch, 2 Tbsp. oil, and 3 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon. Marinate chicken in this mixture for 20 minutes.
2.   Add remaining 1 Tbsp. oil to a heated pan, pan-fry fillets till golden brown on both sides, remove from pan, and set aside. Sauté onion in same pan till fragrant. Place chicken and onion on a plate.
3.   To same pan, add water, remaining 1 Tbsp. concentrated chicken bouillon, and bring to a boil. Pour the sauce over chicken. Ready to serve.


1. Chicken breasts can be replaced with boneless chicken thighs. 2. Side dishes can be added according to personal preference.

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