Saturday, 27 December 2014

Self Experiments: Hainanese Chicken Chop @ Tanjung Malim, Perak

Today, we decided to cook the old school Hainanese Chicken Chop at home. This recipe was learnt from the Aunty at our favourite E&L restaurant. There were some slight amendments which we did. For example, instead of grilling the chicken over charcoal amber, we deep fried it just like the original style.

De-Boning The Chicken Keel
Ingredients Required:

Main ingredients:
6 pieces of boneless chicken keel
1 large can of green peas
6 medium size russet potatoes, peeled and cut into strips or wedges
3 large yellow onion, peeled and sliced

Brother Slicing The Large Yellow Onions
For the chicken batter:
2 medium eggs, beaten
Dash of light soy sauce
Dash of white pepper
1 Glass Jar of honey

For the gravy:
2 cloves garlic, chopped
4 medium-sized tomatoes, chopped
2 Tbsp oyster sauce
3 Tbsp Worchestershire sauce
1 ½ Tbsp soy sauce
10 Tbsp tomato ketchup
1 Tbsp Vinegar
Dash of white pepper
4 tsp corn flour for thickening (mixed with some water)
1 cup of water

Chicken Left To Marinate a While
Cooking Methods:

Firstly, de bone the chicken keel using a fillet knife. Using the back of a knife, gently flatten the chicken keel to a uniform flatness. Then use a fork and prick the meat till it becomes tender. Coat with all the batter ingredients and let it marinate for a few minutes. 

Deep Fry The Meat

Golden Colour...The Dark Spots Are The Honey

Deep-fry until golden and the meat is thoroughly cooked. Do use a fork while it is frying as that would allow the honey to seep in. Drain and set aside. I always prefer to use Extra Virgin Olive Oil when frying.

Potato Deep Fried
Deep-fry the potato until golden. Drain and plate with the chicken.  I would always prefer to use the same oil used to fry the chicken as the honey would make the potato tasting much better.

Hainanese Chicken Chop is Ready

Hainanese Chicken Chop is Ready
Heat some oil in a pan, and fry the garlic until golden. Add the onion and fry until softened. Add in the tomatoes, all the sauces, seasonings, water, and bring to a gentle boil. Add in the peas and simmer until the peas are cooked through. Thicken with corn flour and pour over the chicken. Best when served immediately.  

Hope the above recipe would work for you as well. It is a simple preparation and does not take a culinary genius to prepare this dish. Enjoy your homemade Hainanese Chicken Chop friends!