Richardwee 6 months, 1 week ago said:
Hinanese Chicken Chop KL Coleseum Restaurant style

Chicken Chop

Ingredients:

2 pieces boneless drumstick with skin - cleaned and dried well with absorbent paper kitchen towels

(A)
1 tsp soy sauce
Salt and pepper
A dash of Worchestershire sauce
2 eggs
50g flour
1/2 tsp soy sauce
A dash of pepper
A pinch of sugar
1 potato - cut into wedges
1 tomato - quartered
1 big onion - cut into halves and sliced thinly
50g button mushrooms
50g mixed vegetables
1 cup boiling stock

Seasoning:
2 tsp light soy sauce
1/4 tsp pepper
1/4 tsp sugar
2 cm cinnamon stick (kayu manis)
1 clove
1/2 star anise (bunga lawang)

Method:

MARINATE chicken with (A) for 2 to 3 hours in the refrigerator or preferably overnight.
Dust chicken with tapioca flour (or corn flour) and deep fry in medium hot oil till chicken turns a light golden brown. Dish out and drain on absorbent paper kitchen towels.
Parboil the potato wedges till ¾ cooked. Dredge in cornflour seasoned with salt and pepper. Fry potato wedges till golden. Dish out and drain on absorbent paper kitchen towels.
Brown 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning juice from “A” marinate. Put in button mushrooms, big onion and tomato. Simmer for 5 to 10 minutes till gravy is thick.
Pour gravy over chicken and add accompaniments. Eaten with a dash of HP Sauce.