I remember when I was younger, my grandmother used to grow tiny green bell peppers in her garden and gave us some every week. My mom would use these little peppers and make two versions for us, one version with the fish paste and black bean sauce and another with a ground chicken mixture and a simple soy dipping sauce.
The ground chicken was my favourite. My grandmother no longer grows these tiny peppers in her garden, and they are actually quite hard to find in the grocery stores (the yellow and red ones are too sweet), I could use the large green bell peppers, but I’ve been using Jalapeno’s instead because I enjoy the occasional spicy kick. Don’t be scared of the spice. With the seeds and membranes removed, the spice level is practically zilch, but you do on occasion get a spicy one, but it is quite rare. While this dish may look a bit intimidating, the preparation is straightforward and easy to put together.
So what you will need is:
25 Jalapenos (or 4/5 Green Bell Peppers)
520 grams Ground Chicken Breast
5 Dried Shiitake Mushrooms, diced (rehydrated with water overnight)
2 Teaspoon Cornstarch
1/8 Teaspoon White Pepper
2 Tablespoon Oyster Sauce (30 ml)
1 Tablespoon Soy Sauce (15 ml)
2 Teaspoon Sesame Oil (10 ml)
1/4 Teaspoon Chicken Essence (optional)
2 Teaspoon Cornstarch for Dusting
1 Tablespoon Grapeseed Oil
2 Tablespoon Soy Sauce
2 Teaspoon Water
1 Thai Chili, diced
How to prep dried shiitake mushrooms
Dried shiitakes require soaking before you can use them. I soak them in water the night before I use them. I often reserve the soaking liquid for stocks and soups.
1. In a medium-sized bowl, combine the chicken, shiitake, cornstarch, white pepper, oyster sauce, soy sauce, sesame oil, and chicken essence (optional). Mix everything together with a fork, spoon, or chopsticks. Let the meat marinade as you prepare the peppers.
2. Meanwhile, wash and dry the peppers, cut into half, remove seeds and the white lining inside.
3. Dust the inside of the pepper using a pastry brush with cornstarch
4. Using a spoon or butter knife, spread the meat paste into the pepper. Try to make sure the filling is flushed in the pepper. This will make the peppers easier to cook. (you may notice mine are overstuffed, I stuffed more because I ran out of peppers)
5. On medium heat, heat the grapeseed oil in a large frying pan, when the oil is hot enough, gently lay the stuffed peppers on the pan with the paste facing down, pan-fry for 8 minutes until golden brown.
6. Meanwhile, prepare the dipping sauce. Add all the ingredients into a small bowl, and microwave for 10 seconds.
Next, turn the peppers to the other side and let them pan-fry of another 2 mins or so.
7. Transfer the stuffed peppers to serving plates. Serve as an appetizer or with rice
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!