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OISHI CHICKEN CHOP
Ingredients needed for batter :
Tempura Flour ,200 ,gm
Egg ,1, nos
Grated parmesan cheese ,50 ,gm
Chinese parsley ,10, gm
*Ingredients for chicken*
1gm Black pepper
Balance of tempura flour-for coating
*Ingredients for sauce*
1gm Minced garlic
10gm Shiitake mushroom
2nos Salted egg and 1gm Butter -Mixed together
Other ingredients :
Lollo rosso lettuce
Balance of chopped chinese parsley
To make the batter :
Add tempura flour , parmesan cheese, egg and enough water. Mix until well combined. Add water if needed.
Then chopped chinese parsley then add into a mixing bowl.
Season with black pepper and salt. Mix well and set aside.
To season the chicken :
Sprinkle salts and black pepper. Season well and set aside. Then coat the marinated chicken into an excess tempura flour.
Next add the marinated chicken into a batter.
Heat oil for medium heat then dip fry the chicken until cooked for about 3 minutes and set aside.
To make the sauce :
Heat oil in a pan then add minced garlic and shiitake mushroom.
Next add the mixed salted egg and butter together into a pan. Stir and add water if necessary. Let it simmer for awhile and set aside.
To serve :
Serve the fry chicken with sauce ,fries, lollo rosa, baby romaine, chopped parsley and chili flakes. Oishi chicken chop is ready to be served.