Hainanese Chicken Chop 海南雞扒

From what I know, Hainanese chicken chop was invented by Hainanese people who worked for the English people during the British colonisation era. Hainanese people put Eastern touch to this Western cuisine, like example marinate chicken meat with soy sauce & etc. My version of Hainanese chicken chop was inspired by a very old restaurant located at Port Klang where they served good Hainanese chicken chop, roti bakar, Hailam mee and etc.

 

This was a plate of Hainanese chicken chop i took at restaurant Sin Kok Thye Port Klang.No Wow nice presentation, but I like their lightly coated chicken chop but not over starchy ,and the meat was well marinated and very flavourful. Also like the watery tomato sauce which has slight savoury and tangy.

 

This is my copycat version ^_^, and it taste almost the same..you know why?

Because I went one round to Ladies, and accidently found their secret ingredient, this was the brand of tomato ketchup they were using, hehehe..Usually i don't buy this brand of tomato ketchup, anyway I bought a bottle just to cook this dish. 

 

For green pea, try to use frozen green pea instead of canned green pea for better colour ..

 

From what I have tasted, they deep fry the potato wedges

 

to make sure potato cook thoroughly, first I boiled them till soft then deep fry

 

I lightly coated the marinate chicken thigh with rice flour or you can use corn flour too.

Hainanese Chicken Chop海南雞扒

(recipe source: by Sonia aka Nasi Lemak Lover)

5 chicken thigh (~1.2kg), deboned

Marinate chicken ingredients:-

1tbsp oyster sauce
1tbsp light soy sauce
1tbsp sugar
1/2tsp dark soy sauce
1 and 1/2tsp salt or to taste
Pepper

3tbsp rice flour

2tbsp water

Tomato sauce ingredients:-

1 and ½ yellow onion, sliced
160g tomato ketchup (I use Kimball brand)
1tbsp Worcestershire sauce
2tbsp sugar
1tsp salt or to taste
1/2tbsp light soy sauce
2 ½ cups water
Thicken mixture- mix 1tbsp tapioca flour or corn flour with 5tbsp water, to thicken the sauce

Other condiments

2 tomatoes, cut into wedges
80g frozen green peas, blanch in hot water
3 US Russet potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

 1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.
 2. Add rice flour and water into marinated chicken thighs and coat it well. Then deep fry till golden brown. Dish up and set aside.
 3. To prepare the tomato sauce, heat oil in a wok or saucepan, sauté onion till aroma, add in water and the rest of seasonings except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.
4. To serve, arrange the deep fried chicken thigh, cooked green pea, potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately.

 

This is where the restaurant located. And this restaurant is serving pork free foods, you can see our Malay and Indian members are also enjoying chicken chop here.

 

SIN KOK THYE (NEW CATHAY) COFFEE SHOP

 23, Jalan Kem,

 Port Klang, Selangor, Malaysia.

Opens from 6.30am – 6.00pm.

Closed on Sundays.