Skip to main content

Cereal Chicken Chop


'Cereal Chicken Chop' ......... After trying out the 'Cereal Prawns' I experimented the premix cereal with chicken but this time I omitted the bird eye chillies.  In fact this cereal is very versatile, can be used for fish fillet as well!  Result, just one word ...... Yummy!



Just pan fry the marinated chicken thigh, once cooked, dish out.  Melt some butter, stir-fry the curry leaves, cereal mix and return the chicken into the mixture and you are done.






Dish out the chicken pieces onto a serving plate, add in some cucumber slices, shredded carrots and cabbage, sprinkle on some lime, and dinner is ready .............. Enjoy!

Ingredients
  • 3 chicken legs, skin removed and deboned
  • 40 gm cereal mix
  • 1 Japanese cucumber, peeled and sliced
  • 1 stick carrot, shredded
  • Some cabbage, shredded
  • 1 to 1.1/2 Tbsp margarine/butter
  • 2 to 3 kaffir ~ limau kasturi leaves, optional
  • Oil for frying
Preparation
  1. Wash and pat dry the chicken legs.
  2. Pan fry the chicken legs in a non-stick pan, flip from side to side till thoroughly cooked.  Dish out.
  3. Wash the pan, heat up some butter, once melted, toss in the curry leaves and stir-fry.
  4. Add in the cereal mix and  the cooked chicken pieces.  Stir-fry and dish out onto serving plates.
  5. Garnish with the cucumber slices, shredded carrot and cabbage.
  6. Squeeze some lime onto the salad if desired.
  7. Serve hot.

Labels:

Comments

  1. 3 hungry tummiesJuly 16, 2010 at 7:04 PM

    That sure looks delicious. This reminds me I need to go look for the premix cereal tmr.

    ReplyDelete
  2. penny aka jeroxieJuly 16, 2010 at 9:31 PM

    I was meant to try cooking with cereal but it always slipped my mind... so crunchy!

    ReplyDelete
  3. ICook4FunJuly 16, 2010 at 9:38 PM

    Your dish just reminded me that I still have a packet of the cereal mix somewhere but have yet to try it out. Hope it is still ok. I like the use of chicken here. They look yummy.

    ReplyDelete
  4. Sonia ~ Nasi Lemak LoverJuly 16, 2010 at 9:45 PM

    for me, sure must add chili padi, otherwise no "ohm", hehehe..sound really yummy!

    ReplyDelete
  5. Angie's RecipesJuly 16, 2010 at 10:03 PM

    This sounds and looks really great with cereal crust.

    ReplyDelete
  6. JeannieJuly 16, 2010 at 11:42 PM

    Looks very crispy....i wondered if i can get the cereal mix here.

    ReplyDelete
  7. ann lowJuly 17, 2010 at 1:25 AM

    Looks very delicious with crust on chicken. Bookmarked!!

    ReplyDelete
  8. shazJuly 17, 2010 at 7:50 PM

    Oh yum. This sounds good. Aunty, did you use something similar to Nestum, or more crunchy like cornflakes? It looks very crisp and delicious.

    ReplyDelete
  9. Sokehah cheahJuly 18, 2010 at 9:44 AM

    3 hungry tummies
    Hope you can find it at the Asian groceries. If not, think you can concoct something out of it, I have full confidence in you!

    penny
    Do try it!

    ICook4Fun
    Hope it's not expired!

    Sonia, ya, nasi lemak, must be hot, ha, ha!

    Angie
    Yes, it's nice.

    Jeannie
    Yes, I saw it in Giant, but different brand.

    Thanks, Anncoo

    Shaz
    If you go to my 'Cereal Prawns' recipe there's a pic of the premix.
    It's oats with some premix, think some salt, sugar, pepper, maybe some ajimoto. Come to think of it, used to have Nestum dishes in the restaurant menu, but this has faded somewhat.

    ReplyDelete
  10. shazJuly 19, 2010 at 6:46 PM

    Oh, thank you, will go check the prawns out.

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more