Chicken Chop with Mushroom Gravy

My son has been bugging me about wanting chicken chop for dinner.  If you walk in to any western style café,bistro or restaurants in Malaysia, you had definitely find chicken chop as their menu.

Everyone will claim theirs is authentic. And I would say this is the Malaysian style fried chicken with some sauce or gravy.  Typically you would find the chicken is deep fried.  I decided to bake them and broil it for extra crispiness.

You can have a black pepper gravy, mushroom gravy with side dishes that fancies you such as French fries, peas and carrot or mashed potato.  Since my hubby was away for his graveyard shift, I decided to have mushroom gravy as mushroom is not his thing.

Lets look at the how I prepared my version of chicken chop with Mushroom Gravy.


Ingredients

Chicken Chop
1 kg of chicken thigh with skin and bones
2 tbs of fish sauce
2 tbs of light soy sauce
some freshly grounded black pepper
salt if required
Olive oil
Panko breadcrumbs

Mushroom Gravy
1tbs butter
4 cloves of garlic - minced finely
5-6 medium sized button mushroom - chopped finely
1tbs black pepper powder
3 cups of water (or chicken stock)
1 chicken stock cube ( not required if using chicken stock)
1 tbs of flour

Garnishing
Peas, French fries, sweet corn.

How to prepare

1. Wash and drain the chicken pieces.
2. In a bowl, add in fish sauce, light sauce, fresh black pepper and some olive oil. Taste if you require any salt.
3. Add in the chickens, mix well.
4. Cover and marinate at least an hour.  Overnight will be perfect.
5. Preheat oven at 200C
6. In a baking glassware, coat it with some olive oil . 
7. In a plate of panko breadcrumbs, coat evenly the chicken pieces and arrange it the baking ware. 
8. Bake the chicken for about 30-35 mins with an additional of 3 mins on high broil to achieve the crispy pieces. 
9. Do not discard the marination juice, if any, for the gravy.
10. While the chicken is being baked, you can prepare your gravy.
11. In a pan/skillet - heat some butter.
12. Add in minced garlic and saute till aromatic and soft.
13. Next goes in chopped mushroom, saute well with butter and garlic till soft.
14. Add in the chicken stock cube if using, mixing well with mushroom.
15. Pour in water and any marinating juice, stirring and mixing well and allow it to boil and reduce a further.
16. Salt to taste, seasoning with black pepper powder and freshly cracked pepper powder.
17. Mix flour with some of the gravy, allowing no curdles and add on to the gravy and let boil for a few more minutes.
18. Simmer further into a thick gravy to your preferred consistency.
19. For serving - place the chicken pieces on the plate with some of your preferred side dish, pour over the gravy onto the chicken and ready to  serve.

Enjoy


Chicken Chop and Mushroom Gravy

Sathiarani

Curry Mee

I made Curry Mee or Curry Noodle for breakfast gathering with my girlfriends on Mother's Day.  I used yellow noodle for this.  You can use flat rice noodle or known as keow teow or even rice vermicelli aka mee hoon/bee hoon

Wikipedia's explanation - https://en.wikipedia.org/wiki/Curry_Mee
 

Tau pok is fried bean curd - see pictured.  See explanation from http://www.malaysianfood.net/glossaryT.htm

Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

Picture Courtesy of Rasa Malaysia

Picture Courtesy of Mr Google

Curry Mee
Serving 3-4pax

Ingredients
500gm of noodle (or rice noodle
2tbs heaps of chili paste (http://sathiaraniskitchen.blogspot.qa/2015/05/the-making-of-basic-ground-chilly-paste.html)
3tbs heaps of chicken curry powder
1tsp of turmeric powder
a handful of curry leaves
1-2 medium size lemongrass stalk - crushed lightly
5-6 springs of mint leaves only
400ml coconut cream/milk
200ml of water
150gms of chicken meat - I used chicken thigh only flesh - cut into small pieces
10 fish balls - halved
6-8  tau pok - halved
salt to taste
prawns -optional

For Garnishing
few sprigs of mint leaves
boiled egg - half
bean sprouts - blanched in hot water - I had omitted this as I ran out of bean sprouts
spring onion


Method

1. Heat pot with some oil.
2. Once oil is hot, add in chilli paste
3. Fry the paste till the oil separates.
4. Once the oil splits, add in curry leaves and mint leaves (halved) lemongrass, turmeric and curry powder, stir well, with the chilli paste.
5. Add 2 - 3tbs of water to the curry paste ensuring that they do not burnt. Keep mixing till the oil splits.
6. Add your chicken pieces to mixture, mix well and stir for a few minutes.
7. Add 20ml water and let it come to one boil.
8. Add coconut milk, salt and mix well, reducing fire to slow and allow coconut to come to slow boil.
9. Add the fish ball, tau pok and prawns (if using) allow it to simmer further for several minutes, making sure the coconut milk do not split. Keep on warm before serving.
10. For serving - In a bowl, place an amount of noodle, bean sprouts, egg and pour the curry (this should be steaming hot), together with the chicken meat, fish ball and tau pok pieces and garnish with spring onions and mint leaves.
11. Serve hot.

Enjoy

Sathiarani

Indian Style Black Pepper Chicken

At a recent party, I tasted Black Pepper Chicken, cooked by a friend and had to ask her for the recipe as it was awesome.  It goes well with any rice, vegetable briyanis or even indian breads.

I had tried this with chicken wings.  Ideally best with whole chicken parts cut into small pieces.  It uses a good amount of onions and tomatoes.  Lets look at the recipe

Ingredients
1 kg chicken - cut into small pieces
4-5 big onions - sliced finely
4-5 big tomatoes- chopped.
4-5 green chillies - finely chopped
3-4 sprigs of curry leaves - sliced into half
2tbs of ginger garlic paste
2tsp of fennel seeds
1tsp of cumin seeds
2tsp of turmeric powder
3tsp of black pepper powder
2tsp of fennel powder
2tsp of coriander powder
1tsp of cumin powder
juice of 1 lime
salt to taste
coriander stalks - chopped coarsely

Method

1.  In a bowl, add the chicken with some salt, turmeric and 1tsp of black pepper powder and lime juice.  Mix well and marinate for about 10-15mins while preparing the rest.
2.  Heat oil in a wok.
3.  Once heat, add in both fennel and cumin seeds. Once splutter, add in onions and sauté till soft.
4.  Once soft add in green chillies, curry leaves and stir well for a few seconds.
5.  Add in chopped tomatoes, ginger garlic paste and mix well.  Cover wok for a few minutes.
6.  Add in the rest of powders with tomato and onion mixture. mix well and let it cover till the oil separates.  Add in little water if they mixture tend to stick.  Keep stirring.
7.  Add in the chicken pieces, a bit of water, if require, stir to mix and cover the wok.  Keep stirring till well mix and add salt to taste, if required.
8.  Remove from fire once chicken is done.  Add lime juice and chopped coriander leaves.  If desired you can also top it with some light crushed black pepper.
9.  Enjoy with warm rice or bread.

 

 

 

Enjoy

 

Sathiarani