MALAYSIAN CHICKEN CHOP




MALAYSIAN CHICKEN CHOP
MALAYSIAN CHICKEN CHOP

     Living in Malaysia, I have seen Chicken Chop in the menu of all “Western Food” hawker food Stalls. And we love the Chicken Chop Restaurant - "IT ROO CAFE" in JB. It is one place we frequent and their Chicken Chop is famous in town. Super tender chicken wrapped in a crunchy batter, deep-fried or grilled and served with a Creamy Mushroom Sauce/Black Pepper Sauce. Chicken Chop is usually served with French Fries or Baked Potatoes, steam cooked Classic Vegetables or Baked Beans along with Coleslaw and slices of fresh Cucumbers & Tomatoes.
     Malaysia is so fond of this Chicken Chops that a Doctor even gave a Medical Certificate for Chicken Chop, ha... ha... ha... I'm not kidding maybe he wanted to write Chicken Pox and ended up writing Chicken Chop.   So goes the tale of Malaysian Chicken Chop.
     Like any other recipe, Malaysian Chicken Chop fancied me and with my cooking whims tried many recipes of Chicken Chop.  And finally, I succeeded in getting the recipe as we like it at home.  And again it was my Son's taste instinct which found an ingredient which yielded me with more or less a similar Chicken Chop which suited to our taste buds.  And the secret ingredient was Murukku Flour. I had tried dusting the Chicken Breasts with All-purpose Flour, Corn Flour, Bread Crumbs, dipping them in Egg and double coating with batter etc., & etc. Though the recipes were good enough, crisp & crunchy outer layer and juicy & succulent meat, all the while we felt something was missing in the recipe and Murukku Flour did justification to please our taste buds.

Cuisine - Malaysian
Course - Main
Difficulty - Medium
Serves - 4
Author - SM

Preparation Time - 25 -30 Minutes
Marination Time - 3-4 Hours/Overnight
Cooking Time -  45 Minutes - 1 Hour

The Malaysian Chicken Chop is usually served with
  • Deep-fried Chicken
  • Mushroom Sauce/Black Pepper Sauce
  • Baked Potatoes/French Fries
  • Coleslaw
  • Steam-cooked Vegetables/Baked Beans
  • Fresh Slices of Cucumber & Tomatoes

HOW TO COOK MALAYSIAN CHICKEN CHOP

CHICKEN FRY FOR CHICKEN CHOP

MALAYSIAN CHICKEN CHOP
CHICKEN FRY FOR MALAYSIAN CHICKEN CHOP


     The Chicken Pieces are marinated in Buttermilk & Spices for a few hours (or overnight).  Longer the marination time, the meat pieces turn out to be super moist & flavourful. I usually use Chicken Breasts - boneless & skinless, for this chicken chop recipe. Place a plastic wrap over the Chicken Breasts then gently pound it with a meat tenderizer/ a heavy object until the Chicken Pieces turn out to be about half an inch thick. This will help ensure that the whole piece absorbs the flavours and gets evenly cooked.
     Then place the Chicken Pieces in a ziplock bag and marinate it with the ingredients mentioned under 'To Marinate', Seal the bag, and shake to mix it well, then gently massage the sauce into the chicken. Let it marinate in the fridge for at least 3-4 hours or even better, overnight.

Try this BUTTERMILK CHICKEN FRY, for Malaysian Chicken Chop.

INGREDIENTS:

To Marinate:

Chicken  - 4 Breast Pieces
Buttermilk - 1 Cup
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 3/4 Tbspn
Ginger Garlic Paste - 3 Tspns(Optional)
Salt - To Taste

For the Flour Mixture:

Murukku Flour - 11/2 Cups
Baking Powder - 1 Tbspn(Optional)
White Pepper Powder - 1 Tbspn
Salt - To Taste

For Deep-frying:

Oil

METHOD :

To Marinate:

  • Clean, Wash and drain the Chicken pieces in a colander.
  • Place a plastic wrap over the Chicken Breasts then gently pound it with a meat tenderizer/ a heavy object until the Chicken Pieces turn to be about half an inch thick. 
  • This will help ensure that the whole piece absorbs the flavours and gets evenly cooked.
  • Then place the Chicken Pieces in a ziplock bag and marinate it with the ingredients mentioned under 'To Marinate'.
  • Seal the bag, and shake to mix it well, then gently mix it with your hands until the chicken pieces are well coated with the marinade.
  • Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

For Malaysian Chicken Chop:

  • Mix the Murukku Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
  • Alternatively can substitute Murukku Flour with 2 Cups of All-Purpose Flour + 1/4 Cup of Corn Flour.
  • Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
  • Make sure the Chicken Pieces are completely coated with the flour mixture.
  • Follow the suit for the rest of the Chicken Pieces.
  • Meanwhile, heat Oil in a deep pan on a high flame.
  • Let the oil smoke off.
  • Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
  • Fry one or two pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
  • Turn & fry the chicken so that it browns evenly,
  • Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
  • When chicken is done, drain it on a wire rack to keep the fried Chicken crispy.
  • Serve Malaysian Chicken Chop hot, with your favourite accompaniment.
  • Or simply serve it with your choice of Sauces, dips or Salads.

NOTES:

  • To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
  • Longer the marination time, better the texture.
  • Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
  • Do not bloat it off.
  • The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
  • Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
  • Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy. 
  • Can also dredge the Marinated Chicken Pieces with Bread Crumbs for extra crunchy Chicken fries.
  • Another important aspect is to make sure your oil is hot enough.
  • Next thing is don’t overload the pan while frying the Chicken Pieces
  • Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces. 
  • Deep fry the Chicken pieces on a medium-high flame.
  • Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.

CREAMY MUSHROOM SAUCE FOR CHICKEN CHOP


MALAYSIAN CHICKEN CHOP
MUSHROOM SAUCE FOR MALAYSIAN CHICKEN CHOP


INGREDIENTS:

For Mushroom Sauce:

Butter  - 1 Tbpsn
Onion - 1 No.(Small)
Mushrooms - 1/4 Cup
Chicken Stock - 1/2 Cup
Oyster Sauce - 1 Tbspn
Brown Sugar - 1/2 Tbpsn
Salt - To Taste
Corn Starch - 1 Tspn


METHOD:

  • Heat Butter in a Pan on medium heat.
  • Add thinly sliced Onions & Mushrooms & saute until Mushrooms turn translucent.
  • Pour in the Oyster Sauce and give a quick stir.
  • Immediately pour in the Chicken Stock along with Brown Sugar & Salt.
  • Allow the mixture to boil.
  • Meanwhile, mix Corn Flour in 2 Tbspn of cold water without any lumps.
  • Pour the Corn Flour mixture to the Mushroom Sauce and mix well.
  • Boil this until the Mushroom Sauce thickens.
  • Switch off the flame and keep it aside.

NOTES:

  • I have used Bunapi Mushrooms in the recipe.
  • Can use Button Mushrooms or any other Mushroom variety of your choice.
  • Can even substitute it with Shitake Mushrooms.
  • I have used fresh Chicken Stock, can substitute it with Chicken Stock Cubes(dissolve it in water).
  • Adjust the amount of salt as the Oyster Sauce and Chicken Cubes already have Salt content in it.
  • Adjust the consistency of the Mushroom Sauce to suit your preference.


OVEN-BAKED POTATOES

MALAYSIAN CHICKEN CHOP
OVEN-BAKED POTATOES FOR MALAYSIAN CHICKEN CHOP

INGREDIENTS:

Potatoes - 6 Nos.
Garlic Butter/ Oil - 3 Tspns 
Red Chilli Powder - 1 Tspn
Italian Herbs - 1 Tspn
All Purpose Flour - 1 Tbspn 
Spring Onions- Few
Salt - To Taste.


METHOD:

  • Wash and clean the potatoes
  • Cut them into Wedges or Quarter them.
  • Drop them into a large pan and pour enough water to cover them. 
  • Add salt, then wait for the water to boil. 
  • When it boils, lower the heat, and cook the potatoes uncovered for 2 Minutes. 
  • Drain the potatoes in a colander, shake the colander back and forth a few times to fluff them up. 
  • Sprinkle the Flour and Salt, and shake it once or twice until they are evenly and thinly coated with the mix.
  • Melt the Garlic Butter in Microwave High for 2 minutes.
  • Mix the Red Chilli Powder and the Italian Herbs into the hot butter and give a toss.
  • Again Microwave it on High for a minute.
  • Carefully drop the Potatoes into the hot butter.
  • Turn and roll them until the Potato Wedges are coated well with spices and butter.
  • Spread them in a single layer.
  • Roast the Potatoes in Microwave High for 8 Minutes.
  • Turn them over and Roast it again for 6-8 Minutes, until they turn golden and crispy.
  • Sprinkle finely chopped scallions and Microwave at High for a minute.
  • Serve Hot with any dish or soup of your choice.
For a detailed Recipe on Oven-baked Potatoes, click here...

NOTES:

  • Garlic Butter can be substituted with plain butter or any type of vegetable oil. 
  • Coating the Potatoes with a small amount of butter/oil is the trick behind getting nice and crispy skins and soft, fluffy texture inside.

 

COLESLAW

MALAYSIAN CHICKEN CHOP
COLESLAW FOR MALAYSIAN CHICKEN CHOP


INGREDIENTS:

Vegetables:

Cabbage - 1 Cup
Carrots - 1/4 Cup 

Optional Vegetables:

Onion - 1 No.
Bell Peppers - few

For Coleslaw Dressing

Mayonnaise - 1/2 Cup
Vinegar - 11/2 Tbpsn
Salt - To Taste
Sugar/Honey -11/2 Tbspn

METHOD:

  • Clean, Wash & Shred the Cabbage and cut it into thin Strips. 
  • Clean, Peel & wash the Carrots and then cut it into thin long strips(about1"long). 
  • In a big mixing bowl, combine the ingredients mentioned under "For Coleslaw Dressing."
  • Add the Vegetables and just toss to evenly coat.
  • Can serve it right away.
For a detailed Recipe on Homemade Coleslaw, click here...

NOTES: 

  • Cutting the Cabbage & Carrots into thin strips gives a crunchy texture to the Coleslaw.
  • Can add a combination of Cabbage varieties too(Green, White, Purple etc.,).
  • Can also add thinly sliced Onions or vegetables like Bell Pepper, Olives, Spring Onions, Pickles or fruits like Apple, Pineapple and add some Nuts for an added crunchiness in every bite.
  • Some recipes even call for adding Dijon Mustards or seasoning the Coleslaw with Herbs or Pepper Powder.

FRESHLY SLICED CUCUMBERS & TOMATOES AND BAKED BEANS



MALAYSIAN CHICKEN CHOP
MALAYSIAN CHICKEN CHOP



INGREDIENTS:

Cucumber - few Slices
Tomato - few Slices
Baked Beans - 1 Tin(Canned)

METHOD:

  • Clean & Wash the Cucumber, cut off the ends and slice few pieces(Skin on) out of it.
  • Slice Tomatoes and keep it aside.
  • I have used canned Baked Beans in this recipe.
  • I have removed it from the can, boiled it for a few minutes and then I served it along with Malaysian Chicken Chop.

HOW TO SERVE MALAYSIAN CHICKEN CHOP

MALAYSIAN CHICKEN CHOP
MALAYSIAN CHICKEN CHOP

Serving Suggestion:

  • In a Serving Tray, place the deep-fried Chicken Piece.
  • Pour in a ladle of Mushroom Sauce over it.
  • Serve it along with Oven-baked Potatoes, Homemade Coleslaw, Sliced Cucumbers, Tomatoes & Baked Beans.

Notes:

  • I have served Oven-baked Potatoes in the recipe, can also serve French Fries along with this.
  • Another commonly served sauce for this Malaysian Chicken Chop is Black Pepper Sauce.
  • Can serve fried Eggs or Eggs cooked Sunny side up.
  • Serving fresh Cucumber & Tomatoes are purely optional.
  • Serving Baked Beans is also an optional choice.


0 Comments