Wednesday, February 9, 2011

Ezy Chicken Chop

Ingredients

2 chicken thighs, deboned and pounded to medium thickness
Flour, for dusting
2 eggs,beaten
70 g breadcrumbs
Oil for cooking

Marinade:
Soy sauce
Worchestershire sauce
Black pepper

Mushroom sauce (optional):
1 onion, sliced into rings
50 g button mushrooms
1/2 cup chicken stock
2 tablespoon butter
Salt and pepper to taste
1 teaspoon cornstarch

Method
1. Marinate the chicken thighs in soy sauce, worchestershire sauce and black pepper for 3 hours or overnight. Remove from marinade and pat dry .
 
2. Dust the thighs in some flour, shaking off the excess flour.Dip in a bowl of beaten egg and then roll in breadcrumbs.
 
3. Heat some oil in pan and fry the chicken thighs on both sides until brown.
 
4. For the mushroom sauce:
Sauté the onions in butter until it is soft. Add mushrooms and sauté for a few minutes. Add the chicken stock then stir in the cornstarch. Cook until the sauce thickens, season with salt and pepper and pour over the chicken.

3 comments:

  1. you ppl are better cooks than me, so much I have to learn from you.

    ReplyDelete
  2. I saw some rice posting on yr blog, aiyo, love rice to glory, esp with sambal belacan.

    ReplyDelete
  3. yum yum.. one plate please? :P

    ReplyDelete