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Wednesday, 20 November 2013

Simple Hainanese Chicken Chop

When Sonia of NasiLemakLover posted her Hainanese Chicken Chop recently, she has reminded me how much I missed my mum's Chicken Chop instead!  And so much as we are the Hainanese descent ourselves!

After my mum left to NZ to stay, I missed all her home cooked food and dishes.   And lucky for me, when I was young, I used to watch my mum cook this in the kitchen and now roughly I try to replicate her easy and simple version of our Hainanese Chicken Chop!  





Simple Hainanese Chicken Chop
Recipe source from Mel’s Mum
Serve for 1

Ingredients
1 boneless chicken thigh
1 small potato, peeled and cut to wedges
1 small tomato, cut to wedges
1 small onion, sliced
1-2 tbsp frozen green peas or canned green peas (light blanched or cook in saucepan)
Oil for frying

Marinate ingredients
1 tbsp Worcestershire sauce
Salt & pepper (add to your preference taste)
2-3 tbsp plain flour

Sauce
1-2 tbsp tomato ketchup
1 tsp worchestershire sauce
½ tsp sugar
¼ cup water (or slightly more if you prefer more sauce)

Method
Lightly marinade the chicken thigh with salt and pepper, and add in the 1 tbsp worchestershire sauce for about 15 minutes.  
Before frying, coat the marinated chicken with plain flour all over, and lightly sprinkle some water to the chicken.
(Don’t wash the bowl that marinate the chicken)
Add in all the sauce ingredients into this bowl and mix well. Set aside.

Using a small saucepan, pour in some oil (about 2”-3” deep) and fry the potato wedges till brown on the edges.  Drain on paper and sprinkle some salt and pepper.  Set aside.

Heat a frying pan with 2-3 tbsp oil and frying the chicken thigh on low-medium heat on skin side down first then turn the other side till cooked.  Dish up and put to the serving plate.

Pour in the sliced onions and lightly sauté till soft, add the sauce ingredients in.  Once the sauce comes to boil and thicken up, remove from heat and pour the sauce mixture onto the chicken chop.
Serve in with other ingredients; fried potato wedges, tomato and the green peas.  


                            
                                Back in those days, we used the canned green peas........


       




12 comments:

  1. Looks good.... we used to get this from the clubs where they had Hainanese chefs. I suppose I can do this with pork too?

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  2. Yummy, yummy! Oh, my hubby also hainanese, i will cook this hainanese style chicken chop for him one day ;)

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  3. oh man... this is what i call "my cup of tea"..... am i invited for lunch?

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  4. Looks soooooooo good, mel! You must take after your mum.. what good cooking skills you both have ^^

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  5. Like mother like daughter! You must have gotten your excellent culinary skills from your dear mum. By the way your chicken chop looks yummy. I've never cooked this before. Thanks for sharing Mel.

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  6. Hi looks yummy! when you said "splash" u mean sprinkle some water onto the floured chicken ? Will it make the oil splutter even more ? I am not good at frying things and hardly do so. I thought less liquid will be better for frying?

    thx.
    Nicole

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    Replies
    1. Hi Nicole
      Yes , lightly sprinkle some water over the floured chicken. This is the tips my mum advised me so the flour will coat to the chicken. Fry the chicken skin side down on low and medium heat.

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  7. Looks delicious, haven't had this for quite some time. Must try this recipe, a hainanese recipe coming from a hainanese, can't get any better :)

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  8. I love Nasilemaklover's food and her blog c: This dish
    looks delicious, even tho I'm a vegetarian :P Xx

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  9. I love that sauce slathered over the chicken with the onions.

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  10. Mel, I love Hainanese chicken chop! The sauce is very addictive. I also want to give myself a treat, will cook this one day!

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  11. Mel, my version might not the authentic version but your version definitely is authentic lor, hehehe..

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