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Home-Made Pan-Fried Chicken Chop

>> Tuesday, April 24, 2012

I bought RM20 worth of chicken breast meat from the market last Saturday, in hopes to stock up my supply for the whole week. I basically spent a lot at the Section 17 market getting vegetables, dried ingredients, & chicken, just to have the fridge loaded with food for my meals this week :)

Last night, I decided very randomly, to cook up some pan-fried chicken breast meat with some wedges & vegetables as sides. It was GOOD! :D

Note: Photo quality isn't that good cos it's taken with my phone camera :(

Ingredients for chicken:
1 piece of chicken breast meat - cleaned & non-marinated
1 -2 teaspoonful of corn flour
Italian mixed-herbs
Soya sauce
Sesame seed oil

Ingredients for the onion-mushroom sauce:
Fresh button mushrooms, chopped (if you don't have those, you can use the dried Chinese black mushrooms, soaked)
1 small yellow onion, chopped finely
1/2 teaspoon of chopped garlic

Ingredients for sides:
1 medium-sized potato, sliced into wedges with skin
Few small "stalks" of broccoli - just blanch & season with some salt
5-10 French beans
Butter (as cooking oil)

Preparation for the chicken breast meat:
1. Using the back of your knife, chop the chicken breast meat until it looks "loosened" (not so "thick" & "stiff"). This will ensure the breast meat turns out tender!
2. Marinate with soya sauce/salt, pepper, some sesame seed oil, & some Italian mixed-herbs. The sesame seed oil will give the meat a fragrant "toasted" smell.
3. Add the corn flour to the marinated chicken & mix well to ensure the whole piece of meat is well coated. Leave the chicken breast meat to marinate for a while & move on to prepare the rest of the ingredients.

Directions for the chicken + sauce:
1. Heat pan over medium flame.
2. Add 1 - 2 teaspoons of butter.
3. Once butter has melted (before it turns brown!), place the chicken breast meat onto the hot pan. Lower the flame if required & allow the chicken meat to cook until you can see the bottom-half of the chicken turning white/not-raw.
4. Place the wedges at the sides of the pan & allow the potatoes to cook until you see the sides browning.
5. Flip the chicken & allow the other side of the chicken to cook/brown.
6. Flip the wedges whenever you see it browning. Allow both chicken & wedges to cook thoroughly.
7. Once chicken/wedges are cooked or nicely brown (it should be cooked if it's nicely brown), remove from pan.
8. Add another teaspoon of butter & allow to melt.
9. Place French beans on the hot pan & allow to cook. Once cooked (it will be slightly crinkly & in darker green), remove from heat.
10. Add the garlic & onions, stir-frying both ingredients 'til they're caramelized.
11. Add in the chopped mushrooms & stir-fry for about 2 minutes.
12. Add sufficient water into the pan. This will be the gravy for the chicken.
13. Dilute some corn starch & pour it into the gravy, stirring the gravy as you pour the corn starch.
14. Once the consistency/thickness of the sauce is as per what you desire, bring the sauce to boil & turn of flame.
15. Arrange your cooked items & pour the gravy over the meat. Season wedges with salt.

- Bon apetit! -

On a chicken-cooking spree,


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