Hainanese Chicken Chop
Ingredients:
200g chicken thigh, deboned
salt and pepper to taste
50g plain flour
1 egg, beaten
Oil for deep frying
Method:
1. Clean and season chicken thighs with salt and pepper to taste.
2. Coat chicken with beaten egg and dredge in the flour. Deep fry chicken until golden brown. Dish out onto a serving plate.
Ingredients for Gravy:
100g potato wedges
1 tbsp butter
1 clove garlic, minced
1/2 cup chicken stock
30g big onion wedges
50g tomato wedges
20g green peas
salt and pepper to taste
Seasoning:
40g Lea & Perrins sauce
30g tomato sauce
1/2 tsp cornflour mixed with
1 tbsp water
Method:
1. Heat oil in a deep fryer. Deep fry the potato wedges to half cook them. Dish out and drain on paper towels.
2. In a frying pan, heat the butter and saute the minced garlic for a few seconds. Add the half-cooked potato wedges and the chicken stock. Cook over a low fire for 5 minutes.
3. Add the onion and tomato wedges and green peas and stir fry for a few seconds. Add seasoning to taste and thicken gravy with the cornflour mixture. Pour gravy over chicken chop and serve immediately.
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