CHICKEN CHOP

CHICKEN CHOP

4 chicken thighs,debined,cleaned and pat day.

(A)

1 tbsp. light soy sauce

1 tsp pepper

1 tsp Worcestershire sauce

2 tsp sugar

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2 eggs,lightly beaten

Tapioca flour,for coating

For the sauce

2 big tomato,chopped.

2 big onions,finely sliced

100 gm button mushrooms

4-5 tbsp butter

2-3 tbsp flour

2 cup chicken stock ( I put 2 cube of chicken cube in hot water)

(B)

4 tsp thick soy sauce

1 tsp pepper

1 tbsp sugar,or to taste

2 stick cinnamon

2 cloves

2 star anise

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Potato chips and green beans as accompaniments

1. Marinate chicken with (A) for 1-2 hours.

2. Heat oil in a wok. Dip chicken in the eggs then coat with tapioca flour. Deep fry in a medium not oil till chicken turns a light golden brown.

3. Melt butter in a pan. Add in the onion and fry until soft. Remove from the heat and add in the flour and mix well until the flour is well blended. Add in the stock and mix well.

4. Bring back to the heat and add in tomato and sliced mushroom and (B) simmer until the gravy is thick. Add in some salt if needed. Pour the gravy over the chicken chop and serve with the potatoes chips and green beans.

Note: In my gravy I did"t add in the tomatoes because I did't have them. If your gravy is not as brown as mine please add in more thick soy sauce.