Chinese chicken chop
Tue, July 04 2006
Ingredients
1 whole chicken
200 g corn flour
3 eggs
200 ml chicken stock
300 g breadcrumbs
2 tsp Lea & Perrins sauce
20 g HP sauce
5 g light soya sauce
1 big onion
Salt, pepper
Method
Clean, cut and debone chicken. Divide into breast and leg and flatten the meat with the side of your chopper.
Season with salt, pepper and toss in corn flour. Dip in egg and coat with breadcrumbs.
Heat pan, add oil and panfry chicken till cooked and breadcrumb is slightly browned.
Pour gravy over chicken and serve with potatoes and vegetables of choice.
To make gravy:
Slice onions. Saute onion rings in pan till slightly brown at edges. Add Lea & Perrins sauce and HP sauce.
Add chicken stock and bring to boil. Thicken with a bit of cornflour.
