I was reading a couple of food review blogs from the Philippines and was amazed by the similarities between Malaysian and Filipinos cuisines, some of the name of dishes were similar if not exactly the same. I had a lot of fun peeking into the day to day lives of the people in my once neighboring country, was completely immersed in the wits and humors of those bloggers too!
Odd enough, after plenty of reading, it wasn't the typical Malaysian/South East Asian food that caught my attention. It was somewhere between Chicken Adobo (which I fully intended to try soon), Afritada, Crispy Pata, Lechon and Pancit that I started craving for this particular Chicken dish -- Chicken Chop ala Malaysian Style.
This is a "Western" food as far as Malaysian are concerned, it is sold in most restaurants, cafe or even hawker stalls in Malaysia. A steak house without Chicken Chop? Not a good steak house!
As I was standing in the kitchen chopping, seasoning, stirring and reflecting on my past life, I realized that I have never seen this Chicken Chop anywhere in the menu of restaurants here in the States let alone in Europe!
Then I started thinking of the reasons behind and slowly it started making sense! Malaysia is so diverse in culture that the Malay (Muslim) don't consume pork and many of the Indian and Chinese do not consume beef due to religion and believes. So it is only natural that the restaurants find the need to create a chicken dish that suits the majority!
So I think the Chicken chop was a derivation of pork chop, well I could be wrong though. This Chicken "western" dish was a marriage of the west and the east, a western dish with a local twist!
Today's recipe of my chicken chop was an impromptu and it turned out exactly the way I like it!
I made this for lunch and NS requested for it again for dinner, I doubled his portion in the evening with lots and lots of vegetables, he managed to cleaned his plate too!
4 pieces of chicken thigh (deboned)
For Marinate of Chicken:
1 tbsp of ginger garlic paste
1 tbsp of tomato ketchup
1 tbsp of light soy sauce
1 tbsp of oyster sauce
2 tbsp of chicken stock
1 tsp of chili powder
1 tsp of dark soy sauce
1/4 tsp of salt or to taste
For the gravy/Sauce:
1 tsp olive oil
1 tsp butter
1 tbsp all purpose flour
1/2 medium onion (Slice thinly)
1 Small tomato (diced)
1 cup of chicken stock
2 tsp of tomato ketchup
2 tsp of light Soy Sauce
2 tsp of crushed black pepper
1. Debone the chicken thigh and pound the chicken a few times using meat mallet or the back of your butcher cleaver.
2. Marinate chicken with all the ingredients listed under for marinate, marinate the chicken for at least 20 minutes, I did mine for 1 hour.
3. Meanwhile, prepare the black pepper sauce, slice and dice the tomato and onion.
4. In a sauce pan, heat up butter and olive oil, add the all purpose flour and quickly stirring using a whisk, when the flour turn yellowish in color, add sliced onion, continue to stir until onion turned translucent.
5. Pour in chicken stock and a little water if you wish to have thinner gravy, stir well and bring to boil.
6. Season with soy sauce, tomato ketchup and black pepper. Cook until thicken.
7. Heat up a frying pan, drizzle a little oil, place the chicken pieces in the pan. At medium heat, cook the chicken few minutes each side until the chicken is cooked. Do not over cook the chicken otherwise it can be too chewy and rubbery.
8. Place the chicken on a serving plate, pour some gravy over it and serve with some side dishes of your choice.
Mine was served with some steamed vegetables and a grilled potato chips ... it was sooo delicious!!
中文 -- 黑椒鸡扒