Chicken Chop
By Amy Beh

Ingredients:

2 pieces boneless drumstick with skin - cleaned and dried well with absorbent paper kitchen towels
(A)
1 tsp soy sauce
Salt and pepper
A dash of Worchestershire sauce
2 eggs
50g flour
1/2 tsp soy sauce
A dash of pepper
A pinch of sugar
1 potato - cut into wedges
1 tomato - quartered
1 big onion - cut into halves and sliced thinly
50g button mushrooms
50g mixed vegetables
1 cup boiling stock
Seasoning:

2 tsp soy sauce
1/4 tsp pepper
1/4 tsp sugar
2 cm cinnamon stick (kayu manis)
1 clove
1/2 star anise (bunga lawang)
Method:
MARINATE chicken with (A) for 2 to 3 hours in the refrigerator or preferably overnight.

Dust chicken with tapioca flour and deep fry in medium hot oil till chicken turns a light golden brown. Dish out and
drain on absorbent paper kitchen towels. Fry potato wedges till golden.

Brown 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning. Put in button mushrooms, big onion and
tomato. Simmer for 5 to 10 minutes till gravy is thick.

Pour gravy over chicken and add accompaniments.


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