Rose's Kitchenette

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Hainanese Chicken Chop



200g chicken thigh, deboned

salt and pepper to taste

50g plain flour

1 egg, beaten

Oil for deep frying


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


40g Lea & Perrins sauce

30g tomato sauce

1/2 tsp cornflour mixed with

1 tbsp water


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.

Hainanese Chicken Chop, 5.0 out of 5 based on 1 rating Print Print Email Email
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January 22nd, 2007 Posted by | Poultry | one comment

1 Comment »

  1. Wow, great blog article.Thanks Again. Keep writing.

    GD Star Rating

    Comment by Darion Standish | January 15, 2012

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