Chicken Chop with Butter rice

 

Chicken Chop 🐔

1. I used 4 chicken legs, freshly bought from wet market. Get the stall to debone the chicken legs or you can debone the chicken on your own. You can buy boneless chicken legs from supermarkets too. Used a knife to make cuts on chicken legs to even out the thickness so that it will cook more evenly. 
2. Rinsed and pat dry chicken legs. Season with sea salt and pepper. Leave it to marinate un-refrigerated for about 15mins. 
3. Heat up your non stick pan to high heat. Make sure it's hot enough before cooking chicken. Placed chicken legs into the pan, skin downwards. No oil is needed as there will be oil from the skin during pan-frying. Leave the chicken legs for 5 mins, till the skin turns slightly brown and flipped to the other side. 
4. Cook about 3 to 5 mins, before doing the second flip back to the skin downwards. After this second flip, lower to medium-high heat. Let the chicken skin sizzle for another 3 to 5 mins to golden brown and crispy. Check for fines of chicken by using a knife or fork to pork through. Remover chicken and set aside on plate. 

Chicken Chop sauce: 

1. Melt one tbsp unsalted butter in pan. Add 1 tbsp minced onion, sauté for a min, add 1tsp minced garlic and sauté till fragrant. Add 2tbsps of flour, stir and it'll clump together. Then add about 1.5 cups of chicken stock and stir till it’s smooth. 
2. Season with salt n black pepper and bring to a simmer. To darkened the colour of sauce, I added few drops of black soya sauce. You can add some dry herbs to enhance the taste (optional). Let it simmer for few mins and thicken. Mix 1 tbsp plain/ all purpose flour with some water and thickened the sauce if you like the sauce to be thicker. Drizzle sauce on chicken chop and serve the hot. 

Butter Rice🍚  (lazy mum’s method using rice cooker)

- Washed 2 cups of rice and put water as normal. I used Japanese Pearl rice today but you can also use the normal jasmine rice. Add about 2 tbsps of unsalted butter (cut into cubes and placed randomly on top of washed rice, a tbsp of salt, and cracked some black pepper. Also added about 1-2 tbsps of garlic powder. 

- I added some minced carrot and fresh corn together with the rice and press cook. Halfway cooking, give the rice a stir so that the butter n other ingredients can be mixed properly.

Crispy Fried Shallots

 

Method: 

1. Peel small red onions and set aside in a bowl. To prevent it from stinging your eyes, soak peeled red onions in water and leave in chiller for about 30mins. 
2. Drain water from onions in colander. Slice thinly and set aside. Sprinkle a little salt and mix well before frying. 
3. Heat wok with oil at high heat. Make sure there's enough oil to cover onions. Once oil is hot, add sliced shallots into wok and stir quickly to make sure it's evenly distributed. Lower heat slightly and stir occasionally to let onions fry evenly. Once onions starts to brown, lower heat further to prevent it from burning. Once shallots turns light brown, you can off heat to allow remaining heat to cook shallots. Let it continue to brown till crisp and remove immediately by using a sieve to sieve through the oil. 
4. Place fried shallots on kitchen towel on a big plate to spread out shallots and allow it to cool quickly. Sprinkle a pinch of salt and mix well. I place under a fan so that it cools faster. Store fried shallots in airtight container. If you make more, you can keep in the chiller for a few months.