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