Chicken Chop

By Amy Beh

Ingredients
o 2 pieces boneless drumstick with skin, cleaned and dried well with absorbent
paper kitchen towels
o 2 eggs
o 50g flour
o 1/2 tsp soy sauce
o A dash of pepper
o A pinch of sugar
o 1 potato, cut into wedges
o 1 tomato, quartered
o 1 big onion, cut into halves and sliced thinly
o 50g button mushrooms
o 50g mixed vegetables
o 1 cup boiling stock

(A):

o 1 tsp soy sauce

o Salt and pepper
o A dash of Worchestershire sauce

Seasoning:

o 2 tsp soy sauce

o 1/4 tsp pepper
o 1/4 tsp sugar
o 2 cm cinnamon stick (kayu manis)
o 1 clove
o 1/2 star anise (bunga lawang)
Method
Marinate chicken with (A) for two to three hours in the refrigerator or preferably
overnight.

Dust chicken with tapioca flour and deep fry in medium hot oil till chicken turns a light
golden brown. Dish out and drain on absorbent paper kitchen towels. Fry potato wedges
till golden.

Brown 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning. Put in button
mushrooms, big onion and tomato. Simmer for five to 10 minutes till gravy is thick.

Pour gravy over chicken and add accompaniments.