My eldest son is taking a professional chef course in KDU, Penang. It will be a two and half years course which leads to a diploma and thereafter, he has a choice of going abroad to Switzerland, Germany or other countries for the specialized degree. The diploma costs RM30+ K.
So, the first thing they get is this set of knives and kitchen gadgets which they will need to use every day. Today, he asked me to get him some chicken thighs to debone.
We got him three chicken thighs to play with. Each now costs about RM4. Chicken prices increased so much!
He removed the fats and discarded. As for the bones, I used it to make ABC soup which is onion, potato, tomato and carrot soup.
Seasoning for chicken chops
I seasoned the three deboned chicken thighs with mustard, salt, a splash of red wine vinegar, pepper and a dash of Maggi seasoning (the yellow cap bottle?).
Leave the chicken pieces in the fridge for several hours.
Then, I pan fry the chicken pieces till cooked. Pan fry means just put a bit of oil in the pan and fry the chicken pieces. Cover the chicken in the pan for faster cooking. Remove from oil.
Pour the rest of the oil, leaving just a bit.
For the sauce ingredients:
One onion, cut into rings
three pips garlic, chopped
Small bowl of water mix with :
1 tablespoon of corn flour
dash of dark soya sauce for colour
1 tablespoon of oyster sauce
pepper, sugar and pinch of salt
Stir fry the onion and garlic in the oil left in the pan. Once fragrant, pour in the water and sauce mixture and put on slow boil till the onions are soft.
The chicken chop turns out rather tasty. Of course, the deboning is done by the professional chef-wannabe but the final touches is from the mom.
We had steamed mantou or the above buns with the ABC soup for dinner.
So, chicken chop is not really that hard to prepare at home. If you like you can add mushrooms, tomato and those mix vege like carrots, corns and peas into the sauce.