Ingredients for chicken chop:
3 boneless chicken legs
Marinade: (mixed):
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 tsp light soy sauce
1 tsp sesame oil
1. Place chicken leg 1 at a time in between 2 sheets of baking paper and flatten with rolling pin or flat side of meat tenderiser to desired thickness.
2. Mix the marinade ingredients and rub it into the chicken well. Set aside in fridge to marinate for at least 2 hrs.
3. To cook the chicken chops, heat a grill pan (I used my happycall) over medium heat, oil and lay chicken skin side down. Leave it for 2 minutes or more to crisp up before turning on the other side. Once cooked, remove and place on serving plate.
3 boneless chicken legs
Marinade: (mixed):
1/2 tsp ground black pepper
1/2 tsp garlic salt
1 tsp light soy sauce
1 tsp sesame oil
1. Place chicken leg 1 at a time in between 2 sheets of baking paper and flatten with rolling pin or flat side of meat tenderiser to desired thickness.
2. Mix the marinade ingredients and rub it into the chicken well. Set aside in fridge to marinate for at least 2 hrs.
3. To cook the chicken chops, heat a grill pan (I used my happycall) over medium heat, oil and lay chicken skin side down. Leave it for 2 minutes or more to crisp up before turning on the other side. Once cooked, remove and place on serving plate.
Ingredients mushroom sauce:
Adapted from http://
1/4 cup (32g) plain flour 1/4 cup (57g) butter 1/2 medium onion, diced finely 1 packet of white button mushrooms (roughly 5 big ones) , sliced thinly 600ml of chicken stock 1 tsp dried parsley flakes Salt & black pepper to taste
1. To a clean saucepan, melt the butter over medium heat and bring it to a foaming stage. Add onions and mushrooms and sauté well till there is no water. 2. Add the flour to the pan and mix well. Immediately add 1/2 of the stock and mix well to combine. Once smooth, add the remaining stock and bring to boil. Turn off flame and serve on chicken chops.
Adapted from http://
1/4 cup (32g) plain flour 1/4 cup (57g) butter 1/2 medium onion, diced finely 1 packet of white button mushrooms (roughly 5 big ones) , sliced thinly 600ml of chicken stock 1 tsp dried parsley flakes Salt & black pepper to taste
1. To a clean saucepan, melt the butter over medium heat and bring it to a foaming stage. Add onions and mushrooms and sauté well till there is no water. 2. Add the flour to the pan and mix well. Immediately add 1/2 of the stock and mix well to combine. Once smooth, add the remaining stock and bring to boil. Turn off flame and serve on chicken chops.