Saturday, June 29, 2013
Chicken Chop in Sweet And Sour Sauce
A few days ago. I went to Changi Point with my family. I intended to eat at Song Huat Bak Kut Teh where
my family went to dine at Indian Restaurant. When I walked towards the shop, I saw a long human queue in front of the bak kut teh reastaurant. As I did not want to waste too much time on queueing, so I turned to my next alternative at Old Nan Yang cafe (老南洋）. I ordered a set meal - Hainanese chicken chop rice and a cup of black coffee. While I was eating my chicken chop rice, a wave of memory rushed to my mind. This was a luxury dish when we were young. As compared to the kids nowadays, they have fast food at affordable prices, mobile phones at a very young age, other electronics and luxury comfort... times are so different back then when we would only have chicken or duck on special occasions.
1 kg chicken thighs, debone and trim away the excess fat from the skin
1 small egg
1 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon light soy sauce
3 tablespoon self-raising-flour
Marinate chicken with the seasoning except self-raising flour for half an hour. Then add in self-raising-flour, mix well. Ready for deep fry.
100 g cucumber, cut into small pieces
100 g pineapple, cut into small pieces
*100 g carrot, cut into small pieces - blanch, dish up
1 big onions, cut into small pieces
1 teaspoon chopped garlic
2 red chilli, cut into big pieces as cucumber
1 green chilli, cut into pieces as above
Sauce: combine in a big bowl except corn starch.
7 - 8 tablespoon tomato sauce
2 tablespoon sugar
2 tablespoon white vinegar
1 tablespoon oyster sauce
1 cup water (250 cc)
1/2 teaspoon salt or to taste
some corn starch mix with water to thicken the sauce -optional
1) Deep-fry the chicken thighs until golden brown and crispy. Dish up.
2) Saute chopped garlic until fragrant, add in big onions stir-fry for a while, add in the remaining ingredients B, stir-fry for a minute.
3) Lastly, pour in sauce ingredients and simmer (do not cover with lid) for few minutes. Thicken the sauce with cornstarch water if you prefer a thicker sauce. Ready to serve.