Chicken chop meal ideas
Easy ways to cook up chicken chop meals for family and friends.
TASTY FRIED CHICKEN CHOPS FOR KIDS
2 pieces deboned whole chicken legs
For the marinade
1/2 tsp salt
1/4 tsp chicken stock powder 1 tsp sugar
30g garlic puree
1 tbsp Western mixed spice 1 tsp chilli powder (optional)
For dipping marinated chicken
1/2 cup cornflour 1 beaten egg
1 cup self-raising flour 1 tbsp potato starch
For sauteing
2 tbsp butter
1 clove garlic, chopped 1 tbsp chopped onion 1 tbsp diced tomato
For the sauce (mix together)
2 tbsp tomato sauce 1 tbsp chilli sauce
1 tbsp Worcestershire sauce dash of pepper, salt and sugar to taste
3-4 tbsp water
For garnish
a handful of edamame beans
Cut chicken meat into thick slices and season with the marinade. Next dip marinated chicken into the cornflour then the beaten egg. Then coat the chicken pieces in the self-raising flour and potato starch.
Heat a wok with enough oil and deep-fry the chicken pieces till golden brown.
Heat butter in a saucepan and sauté chopped garlic and chopped onion. Add in tomato followed by sauce mixture. Simmer briefly then dish out.
In the meantime, blanch a handful of edamame beans. Serve the chicken chop pieces with the tangy tomato sauce and edamame beans.
SPECIAL BLACK PEPPER CHICKEN CHOP IN NASI LEMAK
For the nasi lemak
1 cup fragrant rice, rinsed and drained
1 1/4 cup coconut milk adequate salt
2 screwpine leaves, knotted
For the chicken
2 pieces whole chicken legs, deboned
For marinating chicken
1 tbsp oyster sauce 1 tbsp chilli sauce 1 tbsp tomato sauce 1 tbsp black vinegar 1 tbsp palm sugar 1/4 tsp pepper
For the sauce
1 tbsp light soy sauce
1 tbsp sugar or to taste 1/2 tsp chicken stock powder 3-4 tbsp water
For coating
2 tbsp potato starch
For sauteing
1 tsp sesame oil
1 sprig curry leaves
2 bird’s eye chillies, chopped
1 tbsp coarsely ground black pepper
Cook rice as usual. Once done, dish out rice and leave to cool. Press the cool nasi lemak into a patty and leave in the refrigerator to set.
Once rice is set, pan-fry over a hot plate.
Season chicken pieces with marinade and sauce ingredients for several hours.
Coat marinated chicken with adequate potato starch and shake off any excess flour then deep-fry in hot oil till golden brown and crispy.
Heat sesame oil in a non-stick wok to fry curry leaves, bird’s eye chillies and coarse ground black pepper. Toss and fry till fragrant.
Add the pre-fried chicken chop pieces and fry till meat is well coated with the sauce. Plate up with nasi lemak.
ROSEMARY CHICKEN CHOP
2 pieces whole chicken legs, deboned
For marinating chicken
1/2 tsp coarsely ground black pepper 1 tbsp Dijon mustard
1 tsp chopped garlic
1 tbsp dried rosemary
1/2 tsp paprika powder
1 tbsp olive oil adequate salt and sugar to taste
For sauteing
1 tbsp butter
2 tbsp chopped onion
3 fresh button mushrooms, sliced 1 tbsp whipping cream adequate salt and pepper to taste some chopped parsley
Steep chicken meat in marinade for several hours.
Melt butter in a nonstick saucepan and sauté onions till fragrant. Stir in mushrooms and add in whipping cream. Bring to a simmer until fragrant. Season with salt and pepper and add in parsley. Dish out and set aside. Keep warm.
In a hot non-stick pan, fry chicken meat till done. Plate and serve.