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Chicken Chop in Black Pepper Sauce

July 9, 2008 Artikel, Wanita 60 Comments

Ni another post dedicated to sapa2 yang suka masak. Chicken chop ni memang le sangat popular kat sini. Sesuai untuk small dinner atau makan “berdua-dua”…

Oleh kerana saya tak reti masak, saya tak jamin jadi ke tak jadi,,,,so sapa-sapa yang pandai tu boleh la tambah-tambahkan mana yang kurang kat ruangan “comments” tu..

Ingredients: Main

  1. 2 chicken thighs
  2. 1 tablespoon soya sauce
  3. A pinch of sea salt
  4. A pinch of brown sugar
  5. 2 teaspoons flour
  6. 1 tablespoon water
  7. 4 tablespoon vegetable oil

Ingredients: Sauce

  1. 1/2 teaspoon sesame oil
  2. 2 teaspoons minced garlic
  3. 1 large onion, cut into strips
  4. 1 teaspoon sugar
  5. 1 teaspoon freshly ground black pepper
  6. 2 tablespoon light soya sauce sauce
  7. 2 tablespoon Worcestershire sauce
  8. 1 tablespoon flour mixed well with 1/2 cup water

Preparation:

  1. Skin and de-bone chicken thighs, tenderise the meat using the tenderising hammer or the back of a chopping knife.
  2. Mix all the main ingredients together, cover the meat with the marinade and leave it in a closed plastic container for about 1 hour.
  3. Heat the vegetable oil in a shallow pan, lightly cover each chicken thigh with flour and shallow-fry the meat on medium-to-low heat for 15 minutes, or till it is golden brown (depending on how thick the piece of chicken is).
  4. Remove from pan and drain excessive oil.
  5. To make the sauce, heat the sesame oil in a small frying pan and lightly fry the onion and minced garlic on medium heat till soften.
  6. Add in the black pepper, light soya sauce, and Worcestershire sauce; stir-fry for 1-2 minutes.
  7. Mix in the water-flour mixture to thicken the sauce. Add on more of the ingredients to suit your taste if necessary.
  8. Pour the sauce over the chicken chop and serve with your favourite steamed vegetable.

Versatility Note:

  1. The amount of pepper can be adjusted according to one’s desired taste.
  2. There are other ways to cook the chicken: deep-fry, or pan-fry with coated bread crumbs.

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