Oriental Chicken Chop with Mushroom Sauce

Whenever I eat chicken chop with mushroom sauce, I always felt that the sauce is too little (because I love to eat mushroom sauce). Therefore I start to do my own chicken chop at home with lots of mushroom sauce... hahaha.. How kiddo I am..

When I saw these beautiful cherry tomatoes from Holland @ Isetan Supermarket.. I thought of doing the dish on this rainy Sunday... They taste really good with a slight taste of sweetness in it..

Why do I call this oriental chicken chop, because I used soy sauce to marinade instead of simple salt and pepper...
This recipe is for one portion of chicken chop... do multiply the ingredients for different portion...

Ingredients

Chicken Chop
1 debone chicken leg

Marinade
2 cloves of crushed garlic 
2 tbsp of premium soy sauce
black pepper
1 tsp Cajun Seasoning (optional)

Mushroom Sauce
100g of button mushroom (thinly sliced)
100ml chicken stock
1/2 tsp garlic powder
1 tsp corn starch
1/2 tsp salt
dried parsley
cracked pepper to taste

few cherry tomatoes
(drizzle the tomato with olive oil and season with salt and pepper and grill in the oven for 4-5 min)

1 mid sized potato
salt and pepper
italian seasoning/french seasoning

Direction
1. Pound the chicken meat with meat mallet or the back of your butcher cleaver.

2. Marinate the chicken for at least 1 hr or overnight. 
(Overnight will really makes the difference.)

3. Peel potato and soak in water to remove starch and will make the potato crispy when pan fried. Blanch the potato for 1 min and strain, let the steam get out of the potato. Add 2 tbsp of cooking oil on a pan and stir fried the potato, season with salt, pepper and italian seasoning. Stir well and pan fried until golden brown 

4. Heat a pan with 1tbsp of cooking oil. Always cook the chicken with the skin first (meaning the chicken with the skin side at the bottom) around 4 min for each side or until cook. Set aside.
(Option: You can pan fried the chicken 2-3min each side and then grill in oven for another 5min).
Cooking the skin first will give the chicken chop more fragrant as the oil from the chicken is used to cook the other side of the chicken later.

5. Used the remaining oil from the chicken chop to cook the sliced mushroom, add garlic powder and stir well. Dissolve corn starch in small amount of water, add to chicken stock. Gradually add chicken stock to mushroom and continue to stir and cook until the sauce is thickened. Add salt, parsley and pepper to taste.

6. Place the potato on a plate and assemble the chicken chop on top and spoon over the mushroom sauce over. Put the cherry tomatoes or salad at the side. Ready to serve!!!!

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