| 31/10/2006 |
| CHICKEN CHOP WITH MUSHROOM SAUCE |
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Recipe by Amy Beh
Cuisine: Western
Type of Dish: Main Course
Cooking Method: Fry
Meal Types: • Dinner • Lunch | | |
Ingredients
450–500g whole chicken legs, deboned
3 tbsp oil
1 onion, halved and cut into slices
1/2 tsp chopped garlic
50g fresh shitake mushrooms, sliced
1 tbsp frozen green peas
Seasoning ingredients – (combined)
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
Pinch of salt
1 tbsp sugar
1/4 tsp pepper
1 tsp chicken stock granules
2 tbsp ginger juice
3 shallots, finely blended
Sauce ingredients – (combined)
3 tbsp Premium oyster sauce
1 tbsp light oyster sauce
A little dark soy sauce (for colour)
3/4 tsp sugar or to taste
1/8 tsp salt or to taste
1 tsp chicken stock granules
4-5 tbsp water
1/2 tsp sesame oil
Method
Marinate chicken with seasoning ingredients for several hours.
Heat 1–2 tablespoons oil in a heavy-based frying pan. Panfry the chicken pieces with the skin side down for 2–3 minutes over a medium heat. Flip over and fry the meat side for 3–4 minutes or until just cooked. Dish out.
Heat remaining oil in a clean saucepan. Add garlic and fry till fragrant. Put in mushrooms, onion and combined sauce ingredients. Fry briskly for 1–2 minutes. Add peas and fry for an extra minute. Dish out and serve with the pre-fried chops. Serve immediately.
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