Hainan Chicken Chop, a very common dish serve at Hainanese Coffee Shop in Malaysia & Singapore. The Hainanese chicken chop would be served with a bread-crumbed, fried de-boned chicken thigh, dressed with thick brown sauce, mushed peas and sliced onions. Thickly sliced and pan-fried potatoes are served alongside.
I prefer the grilled chicken rather then the fried breaded/ battered chicken version. Tomato sauce is the key ingredients to make the tangy sweet sauce. And onions and fresh tomatoes added more sweetness to the sauce.
Usually chicken chop is served as individual portion but this recipe is for sharing for 2 as a dish and to be eaten with steamed rice. I will chopped the chicken into pieces rather than whole big piece.
Easy to cook & delicious.
Ingredients: (serves 2)
1 whole Chicken Leg - deboned
50g Frozen Green Peas - soaked for 5mins in hot water to remove ice smell.
1 small Tomato - cut into wedges
1 small Red Onion - thinly sliced
4 tsp Cooking Oil
1 tsp Corn Starch/Tapioca Starch - mix with some water for thickening
Marinate:
1/2 tsp Salt
Dash of White Pepper
1/2 tsp Sugar
1/2 tsp Light Soy Sauce
1/2 tsp Chinese Shao Xing Wine
Seasoning sauce: (all mix together)
2 tbsp Tomato Sauce
1 tbsp Oyster Sauce
1/2 tsp Worchestershire Sauce
1 tsp Sugar
Dash of White Pepper
1 tbsp Light Soy Sauce
Step by Step:
To cook the chicken
1. Marinate chicken with above marinade ingredients for at least 1 hour or best overnight.
2. Heat up 2tsp Cooking oil in a heated pan. Then put in marinated chicken to pan fry. Fry the side with the skin first, as it will release more oil to cook the other side later.
3. Cook both sides until golden brown and fully cooked. If a fork can poke thru the meat, means it fully cooked. Dish up & set aside.
4. Cut cooked chicken into slices and arrange on plate. If the chicken is too hot too hold, use a fork to poke the chicken while you cut.
To cook the sauce:
1. In a clean wok, heat up 2tsp Cooking oil in a heated pan. Lightly pan fry onion till fragrant.
2. Then add in green peas & tomatoes and stirfry for a minute.
3. Then pour in all the seasoning sauce and bring to simmer.
4. Slowly stir in starch mixture and keep stirring to thicken the sauce.
5. Dish up & pour on the chicken. Serve hot.
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