Рецепт Hainan Chicken Chop
Hainan Chicken Chop is a dish of crispy fried chicken chop served and drenched in onion gravy with fried potatoes, tomatoes and mixed vegetables. Just basing on the name you will instantly think that this dish is of Chinese origin, partly true because it was the Hainan people who created them but not in China, this was invented in Malaysia during the time when British was dominant in the region. This dish was made by the Hainanese communities that migrated to Malaysia during those times, Hainanese cooks and operators of coffee shops primarily cater for their British colonial masters where potatoes and meats are their preference for meals, this is where Hainanese chicken chop was born. A true mix of Chinese and Western flavours that is only found in Malaysia, it’s not to be found in Hainan or even in UK apart from specialty Malaysian restaurants on those places if there are any. If you will closely look at its ingredients you will see how it tried to fuse two different cuisines, chicken that is deep fried most probably came from the Western together with fried potatoes, vegetables and gravy but how its prepared is so Asian since the chicken usually is marinated in soy sauce, five spice and sesame oil then coated with potato or tapioca starch instead of wheat flour. Potatoes are sometimes optional as rice is often served with it in traditional restaurants in Malaysia.I love this dish, the unique texture and flavour of the chicken is impeccable, its crunchy, chewy, juicy and full of umami, pair that with a nice rich onion gravy and perfectly cooked potatoes this is what a comfort food should be.Hainan Chicken Chop Save PrintPrep time Cook time Total time Serves: 5IngredientsChicken5 pcs deboned, chicken legs5 pcs deboned, chicken thighs1½ cup tapioca or potato starch4 eggsMarinade¼ cup tamari soy sauce1 tbsp sugar1 tbsp sesame oil1 tsp five-spice powder6 cloves garlic, mincedGravy¼ cup Worcestershire Sauce2 tbsp soy sauce3 cups chicken stock½ cup ketchup2 tbsp sugar2 medium white onions, sliced into wedges4 cloves garlic, minced2 tbsp potato starch4 tbsp waterfreshly ground black pepperoilOthers5 servings crinkle cut fries3 pcs tomato, cut into wedges3 cups green peas3 tbsp butterVegetable oil for deep fryingInstructionsChickenIn a large bowl combine all marinade ingredients together, add and coat chicken with the sauce. Let chicken marinate for at least one hour.In a bowl lightly beat eggs, set aside.Place tapioca or potato starch in a large plate, set it aside.Prepare a wok, heat oil to 180C.Dip chicken in egg then into the tapioca starch to coat then deep fry chicken for 12 minutes or until cooked. Set aside cooked chicken.GravyIn a sauce pan add oil then sauté garlic and onions.Pour the Worcestershire Sauce, soy sauce, chicken stock, ketchup and sugar into the saucepan, bring it to a boil.Mix potato starch with water then pour into the sauce pan, simmer until sauce is thick.OthersIn a small sauce pan add and melt butter in low heat. Once totally melted add and toss the peas then cook in low heat for 5 minutes, Set it aside.Cook crinkle cut fries according to packet instructions. Set aside and sprinkle salt on top.Bringing it all togetherPlace a piece of fried chicken thigh and leg in a plate. Pour a really good amount of sauce on top (be generous), add green peas on top, place crinkle cut fried on the side then garnish with tomato wedges.3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...