Hainanese Chicken chop

Ingredients:

Chicken Chop 314g
Oil 1 tbsp
Butter 1 tbsp
Oil for deep frying
Cinnomon Stick 2.5cm long
Onion 115g
All purpose flour 1 tsp
Jacobs/Kong Guan / Julie cream cracker 140g pound into powder
Green peas 55g

Marinate
Egg 1
Sugar 1/4 tsp
Salt 1 tsp
Pepper To season

Sauce
Chicken stock 225 ml
Chicken seasoning 1/2 tsp (optional)
Sugar 1/2 tsp
Dark Soya sauce 1 tsp
Salt to taste Preparation:

Method
1. Mix all marinate ingredients together.
2. Flatten and tenderise Chicken chop with back of cleaver or tenderiser.
3. Place (2) into (1) and let marinate for 30mins.
4. Sauce : heat a wok and add butter and oil. Add cinnamon and onion rings. Fry until onion is fragrant and turn transparent. Add flour and stir fry for another minute. Add the Sauce seasoning and simmer on low heat until thicken.
5. Heat enough oil in the wok to deep fry chicken chop.
6. Place cream cracker crumbs on a shallow plate and coat marinated Chicken chop evenly with cracker crumbs. Deep fry the coated pork chop until golden brown. Remove and place on an oil blotter.

7. Slice deep fried Chicken chop and top with sauce and green peas.

Credits : Petitchef