海南鸡扒 Hainanese Chicken Chop

这海南鸡扒的由来据说是早期的海南人大多在外籍雇主做伙头，又因为华人较少吃牛和羊扒，海南人师傅动动脑筋，就创造出了这中西合璧的美食，流传至今。今天，Dennis要分享的就是他自家的海南鸡扒做法。滑嫩鸡腿肉，配上酸甜酱汁，好吃极了！

分量：2人份
准备时间：15分钟
煮时：45分钟

材料A（鸡扒腌料）：
2 只 去骨大鸡腿
2 瓣 蒜头（去衣剁碎）
1 茶匙 麻油
1 汤匙 酱油
½ 茶匙 五香粉
¼ 茶匙 盐
1 碗 水

材料B（鸡扒炸料）：
1 粒 鸡蛋 （打散）
½ 包 炸鸡粉

材料C ：
1 粒 白洋葱 （去衣切6边）
1 粒 番茄（切块）
2 粒 马铃薯 （去衣切块）
1 把/150克 杂豆
适量 油

材料D（调味料）：
3 汤匙 番茄酱
1 汤匙 伍斯特辣酱/ 喼汁
1 茶匙 糖
1 茶匙 酱油
1 茶匙 盐
½ 茶匙 蒜粉
½ 茶匙 胡椒粉
½ 茶匙 五香粉
1 碗 水

准备功夫：
1. 去骨大鸡腿洗净，在鸡腿肉上刮刀。然后反到鸡皮的一边，用刀背稍微剁扁鸡腿。再把其余的材料A混合，收入冰箱腌制1小时。
2. 把腌制好的鸡腿沥水，沾入材料B的蛋液，再抹上炸鸡粉，待用
3. 把材料C的马铃薯和杂豆烫软，泡凉水片刻，沥水待用

煮法：
1. 烧热一锅油，下马铃薯，炸至金黄色，沥油待用
2. 同样的锅，加入已经沾上炸鸡粉的鸡腿，小火把鸡腿两面炸至金黄色，沥油待用
3. 烧热另一个锅，加入1汤匙油，下白样葱，爆香
4. 加入番茄，炒匀
5. 加入其余的材料D，煮至酱汁浓稠，上碗待用

组合：
1. 把炸鸡腿，炸马铃薯和杂豆摆盆
2. 淋上酱汁
3. 趁热享用
This is an iconic Nanyang recipe, east meets west, fusion food that is really yummy - thanks to the creativity of Hainanese who worked in the western kitchen back then.

Portion: 2 pax
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients A (To Marinate):
2 deboned chicken legs/chicken chops
2 cloves garlic
1 tsp sesame oil
1 tbsp soy sauce
½ tsp five-spice powder
¼ tsp salt
1 cup water

Ingredients B (To Fry):
1 egg
½ packet fried chicken pre-mixed coating flour
Adequate Cooking Oil

Ingredients C:
1 pc white onion
1 pc tomato
2 pcs potatoes
some/ 150 g mixed vegetables
2 tbsp cooking oil

Ingredients D (To Season):
3 tbsp tomato ketchup
1 tbsp worcestershire sauce
1 tsp sugar
1 tsp soy sauce
1 tsp salt
½ tsp garlic powder
½ tsp pepper
½ tsp five-spice powder
2 bowls water

Preparations:
1. Clean the chicken chops, score the chicken chops lightly on the meat side, use the back of the knife to hammer lightly on the chops to make sure they are flat or even, mix well with the other ingredients A, store in the fridge and marinate for 1 hour
2. Drain chicken chops, dip it into the egg wash and coat it with fried chicken pre-mixed coating flour, set aside
3. Blanch the potato & mixed vegetables, soak in water for a while, drain and set aside

Steps:
1. Heat up the wok with adequate of cooking oil, add potato, fry until golden brown, drain and set aside
2. Using the same wok of cooking oil, add in the chicken chops, fry until golden brown, drain and set aside
3. Heat up another wok, add in 1 tbsp of cooking oil, add onion & saute
4. Add in tomato, stir well
5. Add in the rest of ingredients D, stir well & cook until the sauce thickened, set aside

Serving:
1. Place the chicken wedges and green peas on a plate and pour in a generous amount of sauce onto the chicken chops
2. Ready to serve!
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