Double the Delight: Chicken & Oysters in Black Pepper Sauce
After performing concerts in Singapore, I fell head over heels for their renowned black pepper crab. The bold peppery bite, paired with aromatic spices, was so unforgettable that I decided to recreate it at home. Inspired by the same flavours, I came up with two dishes—chicken and oysters—using more accessible ingredients but preserving that same irresistible zing.
Even better, you can easily prepare both in one go with the Happycall IH Synchro Detachable Double Pan . Serve the oysters as a tempting appetizer, then follow up with succulent chicken—both glazed in a rich black pepper sauce. It’s like getting two dishes for the price of one!
Tips for Cooking with the Happycall Double Pan
- Seal in Juices: The secure lid helps trap steam and natural juices, ensuring your chicken remains tender and moist.
- Easy Flips: If you need to flip your food mid-cooking, the double-pan design keeps everything neatly contained.
- Even Heat: The double-pan structure promotes even heat distribution, ideal for simmering sauces without scorching.
Food Ingredients
- 6 chicken thighs (bone in)
- 6 fresh oysters
- 1 tbsp vegetable oil
Pepper Sauce Ingredients
- 1 1/2 tbsp black peppercorns (toasted and crushed)
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp kecap manis
- 2 tbsp oyster sauce
- 1/2 cup chicken stock
- 1 tbsp castor sugar
- 2-3 large shallots, finely diced
- 1 tbsp ginger, grated
- 1 tbsp garlic, grated
- 1/2 large banana chilli, finely diced
- Pinch of pepper flakes
- 1/2 cup curry leaves (loosely packed)
- 50 g butter
Garnish
- Fresh sugar snap peas
- 1/2 large banana chilli, thinly sliced
- Coriander leaves
- Deep-fried shallots
- Extra curry leaves
Instructions
- Toast & Crush Peppercorns: Toast peppercorns in a dry pan for a couple of minutes until fragrant. Let them cool, then crush in a mortar and pestle. Set aside.
- Combine Sauce: In a small bowl, mix light soy, dark soy, kecap manis, oyster sauce, chicken stock, and sugar until sugar dissolves. Set aside.
- Brown the Chicken: Heat vegetable oil in the Happycall Double Pan. Lightly season chicken with salt and brown on both sides. Remove and set aside.
- Sauté Aromatics: In the same pan (using the chicken fat), sauté shallots, ginger, and garlic until lightly coloured.
- Add Butter & Spices: Stir in the butter until foamy, then add crushed peppercorns, banana chilli, pepper flakes, and curry leaves. Cook until fragrant.
- Simmer the Sauce: Pour in the prepared sauce mixture. Let it simmer until it reduces to a light syrup consistency.
- Steam the Oysters: Place oysters in a steamer. Spoon about 1 tsp of sauce over each. Steam until cooked (around 10 minutes for large oysters). Garnish with coriander and deep-fried shallots. Serve as a teaser dish.
- Cook the Chicken: Return the browned chicken to the pan with any accumulated juices. Close the lid and cook on low to medium heat for 20-25 minutes or until cooked through.
- Plate & Garnish: Serve family-style with rice, sugar snap peas, sliced chilli, fresh coriander, and extra curry leaves. The crisp sugar snap peas provide a refreshing crunch against the rich sauce.
Serving Suggestions
For a lighter twist, swap out chicken stock for vegetable stock. Or if you’d like more heat, add extra pepper flakes. The savoury, peppery sauce also pairs well with prawns, fish fillets, or even tofu for a vegetarian-friendly option.
About the Author
Roger Young, a professional musician with the Melbourne Symphony Orchestra and an enthusiastic cook, combines his passion for music and cooking on his “Fiddle And Food” channel. Working closely with My Cookware®, he explores global flavours and techniques, ensuring each dish hits the right note—both in taste and presentation.
COPYRIGHT WARNING: Content theft of any kind is immediately reported to Google, which results in ranking penalties. Original texts can be verified in Internet archives. My Cookware Australia® holds the copyrights for all the content on this site, including articles, product descriptions, and user guides.