Mandy Yin's Sarawak white chicken

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Mandy Yin's Sarawak white chicken
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Deep in the jungles of Malaysia, some of the world's best peppercorns are used as the focal point for braised chicken with tomatoes, coconut, chillies and herbs.

Deep in the jungles of Borneo in Sarawak, Malaysia's largest state, are small pockets of peppercorn farms. The bright green pepper vines that nestle on steep hills slanting down towards rivers and streams are vibrant against the deep green of the jungle. Cultivated mostly by Indigenous communities such as the Iban, these small, family-run farms grow some of the best pepper in the world.

Yin's version of the recipe, which doesn't include open fire or green bamboo, uses lemongrass and laksa leaf as its aromatic backbone – flavours that are quintessentially Malaysian to her. And she includes a lot of freshly toasted black and white peppercorns."You really want the peppery hit to be as strong as possible," Yin said.in the 1840s by Hakka Chinese communities in the Bau district of southern Sarawak, near the capital of Kuching.

To make black pepper, berries are harvested just as they are ripening, then they are left to dry under the sun until they turn black."The black pepper heat is actually quite ferocious – use sparingly!" suggested Yin.

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