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Eat & Drink, Favourite Recipes

Hainanese Chicken Chop

I was reminiscing one of the favorite lunch places during my school days with my dad. We were quite spoilt as he used to pick us up after school even though we had school bus subscriptions. (And send us to school if we missed our buses which happened quite often!) Then we would go for a nice lunches in various places.

One of the places is this very old coffee shop in Port Klang (about 20-30mins drive from my school, mind you) serving unforgetable Hainanese Chicken Chop. Mmm.

I am not sure if the shop still exists today though. Anyway, I couldn’t wait till my next trip home so I tried to recreate the dish. The result? Not too bad at all :)

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I referred to the recipe of 3 Hungry Tummies because her pictures looked closes to my memories. Thanks there!

Makes 2-3 servings

Ingredients:

  • 4 pieces of chicken breasts, sliced thinly (butterflied) and flattened
  • 3 potatoes, peeled, cut into wedges and salt slightly
  • 1 tomato, cut into wedges
  • 1/2 cup of frozen peas
  • 1 onion, sliced (used red onion)
  • 3 cm piece of ginger, chopped
  • 2 garlic cloves, chopped
  • breadcrumbs or biscuits crumbs
  • sunflower oil for deep frying
  • marinate for chicken (15mins)
    • dash of light soy
    • dash of white pepper
    • dash of sesame oil
    • 1 egg, beaten
  • for the sauce (mix all in a bowl and set aside)

    • 5 tbs of tomato ketchup
    • 1 tbs of worcestershire sauce
    • 2 tbs of oyster sauce
    • 2 tbs of sugar
    • dash of white pepper
    • 1/2 cup of water

Steps:

  • Deep fry crumbed chicken till golden. Drain and set aside
  • Deep fry potato wedges till golden. Drain and set aside
  • Saute chopped garlic and ginger in olive oil til fragrant
  • Then add in the onion and fry for a minute to soften
  • Add in the sauce mixture and cook for another minute
  • Add pea and tomato wedges and cook for a further minute
  • Check for seasonings
  • Optional: Thicken with a little corn flour solution (I’ll skip this next time as I like the sauce to remain less thick)
  • Place chicken pieces and fried potato chips in a plate. Pour the sauce over and serve immediately. Bon appetit!

 

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