Chicken chop brings memories of eating out at the hawker store with my parents when I was much younger living in Kuching. It was like a little treat for me when I was rewarded with this simple, savoury dish...ahhh the simple things in life that kept the little girl in me happy. This particular chicken chop that I'm sharing with you today is simply easy to make! Some pondering and experiment in the kitchen has allowed me to come up with this recipe.
So what is the secret ingredient that gives this dish that distinct taste? Why, it’s Worchestershire sauce! Bet you never thought of this. The recipe of this sauce is a closely guarded one, and so no one really knows how this sauce is made, but what we do know is that there are a few basic ingredients in it, namely anchovies, tamarind, molasses and vinegar, and together these ingredients brings the taste of the sauce to an umami level. Umami is the fifth taste that our tongue can detect, though this fact is still unknown to some. It is an almost savoury taste, often described as a pleasant “meaty” or “brothy” taste. The umami flavour has the ability of balancing the overall tastes in this dish, making it much more palatable. For those of you who are interested further in it, the explanation is pretty simple; if you can't figure whether a particular delicious dish you've recently tried taste sweet, salty, sour or bitter...it is then classified as umami!
Perhaps its best we keep the identity of the secret ingredient in our chicken chop to ourselves.. such knowledge is useful in helping you become a culinary extraordinaire!
Preparation time: <10 minutes
Cooking time: 15 minutes
Serves 2
2 boneless chicken legs
1/2 bombay onions, roughly sliced
2 tablespoon Worchestershire sauce
1 teaspoon tomato sauce
1 teaspoon chicken bouillon
1 tablespoon vegetable oil and some vegetable oil for shallow frying
4 tablespoon boiled water
1/2 teaspoon sugar
black pepper
cornflour
1. Heat vegetable oil in a large non stick pan over high heat
2. Add onions and saute for 2 minutes or until soft
3. Add worchestershire sauce, tomato sauce, chicken bouillon, water, sugar, pepper and simmer over low heat
4. Mix 1 teaspoon of cornflour with a little water and stir until it dissolves
5. Add cornflour mixture to the sauce and stir ingredients together over low heat until sauce begins to thicken
6. Turn off heat
7. Meanwhile, dust some cornflour onto deboned chicken legs. Heat 1/4 cup vegetable oil into another non stick pan over high heat. Once oil is hot, drop one chicken leg (skin side down) into the oil and shallow fry for 2-3 minutes. Flip chicken over and continue shallow frying until chicken is cooked. Remove chicken and place on absorbent paper. Repeat process for the other deboned chicken piece
8. Place chicken onto a clean plate and pour sauce over the chicken just before serving
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