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Ingredients

  • Serves 4-6 people

  • 1 kg chicken thighs (bone-in and skin-on)

  • 1 tbsp white peppercorns (whole)

  • ½ stick cinnamon

  • 1 star anise

  • 1 tbsp light soy sauce

  • 15 cloves old garlic (unpeeled)

  • 1 L water

  • freshly ground white pepper (to taste)

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Recipe Courtesy of
Sarah Huang Benjamin

One Pot Garlic White Pepper Chicken

Inspired by the rich peppery aroma of Singaporean Bak Kut Teh, this easy dish is full of flavour, and so easy to make.
Halal
Halal
Healthy
Healthy
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
Halal
Halal
Healthy
Healthy
No Pork
No Pork
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
  • Easy
  • 5 min
  • 35 min
  • 15 min
  • 1 steps
  • 8 Ingredients
  • Easy
  • 1 steps
  • 8 Ingredients
  • 5 min
  • 35 min
  • 15 min

Instructions

  1. Simmer chicken

    • Heat a deep pan up on medium heat, and toast the peppercorns, cinnamon and star anise until fragrant. 

    • Pour in the water, add the garlic cloves, freshly ground white pepper and soy sauce, and then add the chicken thighs.

    • Bring the broth up to a boil, then cover and simmer for 30 minutes.

    Simmer chicken

Plate and Serve!

Season to taste with more white pepper and salt. Serve!

Plate and Serve!
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Ingredients
  • Serves 4-6 people

  • 1 kg chicken thighs (bone-in and skin-on)

  • 1 tbsp white peppercorns (whole)

  • ½ stick cinnamon

  • 1 star anise

  • 1 tbsp light soy sauce

  • 15 cloves old garlic (unpeeled)

  • 1 L water

  • freshly ground white pepper (to taste)

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