Black Pepper Chicken

Wash and clean the celery. Slice it into 1/4-inch pieces on a bias and set aside in a large bowl.

Roughly chop the garlic and set aside.

Thinly slice the chicken thighs and place them in a separate mixing bowl.

To the chicken, add soy sauce, chicken bouillon powder, and baking soda. Mix well and let it marinate for about 15 minutes.

Using a mortar and pestle, coarsely grind the whole black peppercorns. Set aside.

In a measuring cup or bowl, prepare the sauce by combining chicken broth, Shaoxing wine, oyster sauce, dark soy sauce, regular soy sauce, and sugar. Mix until the sugar is dissolved.

Heat cooking oil in a wok over high heat.

Add the chopped garlic and sauté for a few seconds until fragrant.

Add the marinated chicken to the wok. Spread it in an even layer and cook until it gets a char on each side and is cooked through.

Add the sliced celery to the wok and stir-fry for a couple of minutes until slightly softened to your liking.

Add the coarsely ground black pepper and toss to combine.

Pour the prepared sauce into the wok and bring it to a boil.

In a small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the wok while stirring to thicken the sauce until it's nice and glossy.

Finish with a drizzle of sesame oil and give it a final toss.

Serve immediately, preferably over a big bowl of rice.