Pack a punch of flavour with this White Pepper Chicken One Pot recipe. This is sure to warm on the coolest of days with a uniquely balances blast of The 5th Season White Pepper.

1kg Chicken thighs (bone in skin on)

25g of The 5th Season White Pepper

1 large Cinnamon Stick

1 bulb of Garlic peeled

4-6 Shallots sliced

1 L Chicken stock

1tsp Soy

1 Star Anise

1-2 tablespoons Cornflour

1 large Carrot sliced

A handful Snow Peas


Step 1

I use a French pan to which I put on a medium heat and I toast the peppercorns and cinnamon and star anise till fragrant. Remove and in a mortar and pestle bashed till an all broken up and fine.

Step 2

I then take this mixture and rub all over the chicken and skin make sure to cover all. In the same pan a drizzle of oil add the chicken skin down and cook till golden brown. Turn over chick skin side up add the carrots, onion garlic and stock. Drizzle the skin with the soy and place in pre heated over at 180 °C and cook till the chicken can be pierced in the thickest part and the juice is clear which is approx. 30 minutes.

Step 3

Once cooked remove the chicken and let rest, meanwhile add the cornflour as per packet instructions and thicken the stock to produce the finishing sauce.  Serve the chicken on a bed of fresh long grain rice with the sauce poured over the top. Garnish with the fresh snow peas for freshness and crunch, season with more pepper and salt to personal preference.  A cold day favourite that packs a punch of flavour not to disappoint.


Australian White Pepper

An Australian grown whole white pepper that packs a punch with an intense heat and pungent aroma you don’t get from the standard blends. A must for white sauces, mashed potatoes and general everyday use for those who likes a kick.


/ 100g

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