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Tag / home cook

OK, here’s a chicken chop recipe that’s so simple and versatile even the most amateur of kitchen warriors would have no problem preparing it. Best of all, it’s far healthier than the deep fried variety you get at “western food” stalls, and easier on the wallet too.

homestyle chicken chop
get your friendly chicken seller to cut the thigh & drumsticks in one piece

A useful tip – go to your local wet market and get the chicken seller to prepare chicken chop cuts for you. They are professionals and can do it within seconds (takes me 10x as long), and you also get the leftover bones that you can use as soup stock.

So here are the ingredients I use, and there’s a great flexibility here.

  • two pieces of thigh + drumstick, cut in chicken chop style
  • 2 table spoon oyster sauce
  • 2 table spoon dark soya sauce
  • a pack of king oyster mushroom
  • 1-2 yellow onion
  • 1/4 cauliflower
  • pepper and some rosemary (optional)
Mushroom and cauliflower can be substituted with other items – carrot, leek, capsicum, and tomato are all great choices.

fry for a bit before putting everything in oven
fry for a bit before putting everything in oven

Cooking instructions:

  • marinate the chicken with dark soya sauce, oyster sauce, and pepper. Feel free to add some rosemary too. Let this sit for at least 15-20 minutes
  • heat up the grill pan, and pan fry the chicken with minimal usage of oil for 1-2 minutes on each side
  • place the mushroom and vegetable around the chicken and shove everything into the oven (start heating it at 175C during the pan fry process)
  • bake for 20 minutes, remove and sprinkle some salt on the vegetables
  • serve while hot

a bit of capsicum would have given the chicken chop better color, oh well
a bit of capsicum would have given the chicken chop better color, oh well

And there you go, a meal for two that is easy to prepare, rather healthy, and positively delicious! I make this about once every couple weeks, and each time with different side dishes (vegetables). You can actually do the same with pork as well, though I usually make namyu pork chop instead.

Happy cooking and do check out other recipes.

It’s been too long since the last recipe was posted on this blog, so here goes.

This soya sauce chicken dish was first made by Haze off a recipe she obtained online, it turned out pretty good but I thought there were something lacking, so after giving it a bit of thought I came up with this version that took a cue from the tau eu bak recipe.

cloves, star anise, cinnamon stick, ginger, garlic
cloves, star anise, cinnamon stick, ginger, garlic

The ingredients are pretty similar to the tau eu bak – your usual suspects of Chinese/Nyonya cooking. I use chicken wings as the meat, but you can substitute this with any part of chicken, and I have reasonable confidence that it’ll work well with duck too.

  • 1-2 star anise
  • 3-4 cloves
  • 1 cinnamon stick
  • half a bulb of garlic
  • 2 slices of ginger (more if you’re cooking duck)
  • half a cup of soya sauce
  • 1 tablespoon of dark soya sauce
  • sugar to taste (1-2 teaspoon)
  • 1.5 cups of water
  • 4 chicken wings

1 part soya sauce, 3 part water
1 part soya sauce, 3 part water

The cooking instruction is about as simple as you can get:

  • bring water and soya sauce to boil (1 part soya sauce, 3 part water)
  • add chicken, star anise, garlic, cinnamon, ginger, and cloves
  • let simmer for 30 minutes
  • add sugar and dark soya sauce
  • simmer for another 5 minutes or till sauce thickens
  • serve while hot

simmer for 30 mins, add sugar and a dash of dark soya sauce
simmer for 30 mins, add sugar and a dash of dark soya sauce

The difference between this and the “original” recipe was the addition of dark soya sauce, this thickens the sauce quite a bit and adds a bit of complexity that sugar can’t bring out.

This is a very easy dish to cook and best enjoy with steamed rice. Happy cooking!

soya sauce chicken wings, le slurps
soya sauce chicken wings, le slurps

For more recipes from yours truly, check out  “KY Cooks” section.

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