Chicken Chop Hainanese

 

Ingredients for 5pax

5 deboned, skinless chicken thigh

29 soda cream crackers, crushed fine 

2 eggs, crack n beat well

2 red onion, cut wedge

4 cloves of garlic, finely minced

4 russet potatoes, skin, cut and steam

3 tomato, cut to wedges

1 cup frozen garden peas, boil, add butter and salt

2 tbsp potato starch

Some water 

Marinade

4 garlic minced

2 tbsp light soy sauce 

2 tbsp corn starch mix with 4 tbsp water

Drizzling Sauce

• 3 tbsp Worcestershire sauce
• 10 tbsp ketchup
• 1 tbsp sugar 
• 1 tbsp light soy sauce
• 1 tsp pepper
• 2 cups of water
• Add all together

1. Clean,debone, flatten chic  thigh.
2. Marinade chic n keep in fridge 
3. Coat chic with eggs, then cream crackers crumbs.
4. Fry wedges, add a little salt
5. Fry chicken at slow flame till cooked.

 6. Drizzle sauce onto Chicken

7. Serve with fresh cut tomatoes, green peas an potatoe wedges.

Sauce 

1. Add oll and garlic, then onions.
2. Saute a while and add in mixed sauce. Simmer for awhile . 
3. Pour potato starch water, stir into the sauce. 
4. Add tomato wedges.
5. Quick stir and off flame.

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