Skip to main content

Chicken chop with oyster sauce


Whipped up this one-dish meal for dinner recently.  Added an egg after reading some article regarding the goodness of egg yolk which is the healthiest part of the egg.  There are also indications that eating whole eggs actually raise the good HDL cholesterol.  After all, the yolk contains much of the food that the chick depends on for growth.  Check out this site if you want to know more about eggs.



Very easy, just pan fry the marinated chicken pieces, prepare the gravy, wash and chop up the veggie, and dinner is ready!


Looks delicious ...... I like the slightly burnt part of the chicken, yummy!

Ingredients
  • 3 chicken legs, remove the skin and debone.  (Keep the bones for stock)
  • 1 Japanese cucumber, peeled and sliced
  • 1 red capsicum, cut
  • Eggs  (optional)
  • Some salad green
Marinade for chicken  (marinate for a couple of hours, best overnight)
  • 1  tsp each - sesame oil, oyster sauce, sugar
  • 1/2  tsp each - salt, light soya sauce, Shaoxing wine
  • 1/4  tsp dark soya sauce
  • Dash of pepper
Sauce
  • 3/4 cups water
  • 2 tsp oyster sauce
  • 1/2 tsp sugar
  • 1/4 tsp dark soya sauce
  • 1.1/2  tsp cornflour + 1 Tbsp water for thickening
  • Salt to taste
Preparation
  1. Cook the chicken bones with 3/4 cup water  for about 1/2 an hr. to make stock.  Discard the bones.
  2. Add in the sauces, sugar, thickening.  Fine tune the taste to your liking.  Set aside.
  3. Heat up a pan and fry the eggs.  Dish out.
  4. In the same pan, add in some oil and pan fry the chicken pieces, flipping over, till thoroughly cooked.
  5. Dish out and put on serving plate.  Pour sauce over.
  6. Garnish with some salad and serve hot.

Comments

  1. I love the burnt part of the chicken too! The fried egg is a big plus! :)

    ReplyDelete
  2. A very delicious and comforting lunch.

    ReplyDelete
  3. that looks so good! sometimes we do pork chops. i love that you have the egg as well.

    ReplyDelete
  4. I'm sure my kids will drool over this! haha... Never get bored! Hope you have a fabulous day!
    Cheers, kristy

    ReplyDelete
  5. Very lovely meal...mmmm. Cheah, I think it would be awesome with a slice of your homemade bread. Yes, eggs are good but best if eaten raw if you can. I remember when we were young, my mom made us eat raw eggs when we had fever. These days I still eat lots of eggs but usually very very soft boiled.

    ReplyDelete
  6. Cheah...great write out. I went for my blood result today and my cholesterol is 4.3 but my HDL is a bit low and your write out have pout eggs back into my diet...hahaha came in just nice for me. Thanks for sharing and you deserve this award I am giving to you. Please do dop by and collect it.

    http://elinluv.blogspot.com/2010/05/sunshine-award.html

    ReplyDelete
  7. I would love to have that plate of chicken chop, egg and all:D Can't resist eggs.

    ReplyDelete
  8. AH!! I love this~~~looks very yummy~~pass me that plate please!!

    ReplyDelete
  9. 3 hungry tummies, Angie, Penny & Kristy.
    Thanks for all those compliments.

    Mary
    I've heard of people eating raw eggs, must be freshly laid, right? When I was little, remembering eating hot rice mixed with a raw egg and some lard, so aromatic!

    Jeannie & Anncoo
    I'll courier to both of you, ha, ha!

    Elin.
    Wow your cholesterol is so low, good for you, is it with medication? Thanks for the award, will collect it soon.

    ReplyDelete
  10. Looks delicious - very hungry now

    ReplyDelete
  11. Love everything on the part including the egg yolk!

    ReplyDelete
  12. It looks delicious and I'm starving now especially after the heavy rain. Can't resist the oyster sauce gravy. It's certainly a good combination with the chicken. I really love it, not too oily. Good work.

    ReplyDelete
  13. Hi Cheah,

    Not on medication yet but BP yes....that's why have to jaga my diet...:) Tale your time to collect it :)

    ReplyDelete
  14. Yummy Koh
    Thanks for dropping by.

    tigerfish
    Looks like fried eggs is a favourite amongst many readers!

    Anonymous
    Thanks for sweet compliments.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju