Monday, April 22, 2013

CSY's Hainanese Chicken Chop

Finally, a Hainanese learning how to cook Hainanese Chicken Chop! Hainanese chicken chop is such a sentimental dish for the local Hainanese. I was told by my parents and grandparents that many Hainanese worked for the English people during the British colonisation era and they invented this yummy dish with a unique touch of western and eastern influence. Being a Hainanese myself, I felt like I really need to learn how to cook it. So once again I kept my afternoon busy by doing my stuff in the kitchen.

 Tadaa! The CSY's version of Hainanese Chicken Chop. My attempt in recreating this famous dish turned out to be quite successful! Here are the simple steps of making this delicious dish.
  1. Lightly season the chicken breasts with salt and pepper (I used thin chicken breasts for the chicken chop but you can always use chicken thigh).
  2. Lightly flour the chicken breasts.
  3. Toss the chicken breasts in beaten egg mixture.
  4. Toss the chicken breasts in breadcrumbs. The breadcrumbs I used is Ottogi brand breadcrumbs available in most supermarkets.
  5. Deep fry the breadcrumbed chicken breasts. Make sure your oil is hot enough.
  6. Now prepare the sauce. I used 3 tbsp of tomato ketchup, 2 tbsp of Worchestire sauce, 1 tbsp of oyster sauce, 1 tbsp of brown sugar and some water.
  7. Add in the mixed veges, diced tomatoes and onions in the sauce and cook till the tomatoes are soft.
  8. Pour the sauce over the crispy chicken chop and you're done!
 Another close up shot. Look at the crispy deep fried chicken chop. I was very pleased with my own work this time as I had experienced several failures at frying chicken chop in the past.

And it's important to eat it while it's hot! If you leave it for too long, the chicken chop will get soggy right away. So it's better to eat it right after you finished cooking!

Of course there are many different versions of Hainanese chicken chop you can get out there. I tried the Kluang Station's version once and it doesn't appeal to me. I personally feel that those Hainanese Chicken Chops served at modern style kopitiams are simply too soggy for my liking.

Magenta's version was definitely one of the most authentic ones you can get. It's served while the chicken chop is still crispy on the outside.
You can get it at Magenta @ Publika! (stole this picture from an online blog. I had Magenta chicken chop many times but I always forgot to snap a picture of it)

That's all for today!



*JacQueliNe* said...

I should learn it and serve my bf! :P

XCB said...

yeapppp easy to make too!

domokun said...

Looks niceee and really easy lea! What is actually Worchestire sauce? haha

Anonymous said...

Looks delicious, blends well in ''cook for my meal dinner/lunch date''

XCB said...

neh the lea and perrins sauce will do