CHICKEN CHOP + COLESLAW + MASHED POTATO

CHICKEN CHOP

Bahan-bahan:
1 ekor ayam sederhana besar, dibersihkan dan dipotong 6
Tepung gandum, utk menyalut ayam
2 biji telur, utk mencelup ayam

Bahan perap :
2 sudu besar rempah kari
1 sudu besar sos tiram
1 sudu besar cili kisar
1 sudu kecil serbuk lada hitam
1 sudu besar minyak masak

Cara-cara:
REBUS AYAM SEPARUH MASAK UTK DPTKAN 300ML STOK-untuk membuat mashed potato
1. Gaulkan ayam dengan bahan perap selama 3 jam.
2. Golekkan ayam ke dalam tepung gandum.
3. Kemudian celupkan ke dalam telur yg telah dipukul.
4. Goreng ayam (Deep fry) hingga garing.


SOS LADA HITAM
1 bawang besar, dicincang halus
3 bawang putih, dicincang halus
4-5 sudu besar serbuk lada hitam-tumbuk, boleh adjust ikut kepedasan..
2 sudu besar sos tomato
3 sudu besar kicap
3 cawan air rebusan daging
2 sudu besar tepung jagung, dibancuh dgn sedikit air
1 1/2 camca teh garam
1 sudu besar gula
minyak utk menumis

Cara-cara:
1. Tumis bawang besar & bawang putih hingga layu dan wangi.
2. Masukkan air rebusan daging.
3. Masukkan sos tomato, kicap, lada hitam dan tepung jagung. Kacau sebati.
4. Masukkan garam dan gula. Adjust rasanya ikut selera.


COLESLAW
8 cups finely chopped cabbage-chopped up into very fine pieces
¼ cup shredded carrot-chopped up into very fine pieces
2 Tbsp minced onion
2 Tbsp plain yogurt
1/3 cup granulated sugar
½ tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1-1/2 Tbsp white vinegar
2-1/2 Tbsp lemon juice

Combine sugar, salt, pepper, milk, mayonnaise,plain yogurt, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
Add cabbage, carrots, and onion; mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10 to 12.


MASHED POTATO
- 300g potatoes
- 1 tbsp butter
- Salt and pepper to taste
- 1-2 tbsp plain UHT milk

Sauce ingredients:
- 300 ml chicken stock
- 1 small stalk celery, chopped finely
- 1 big onion, chopped finely
- 1 tsp mixed herbs
- 35g butter
- 35g flour
- tbsp tomato puree
- Salt and pepper to taste
- 1/8 tsp dark soya sauce for colouring

Method for mashed potato:
BOIL washed potatoes in a pan of lightly salted water. Cover and simmer for 20-25 minutes until tender.
Drain well, peel off the skin then mash the potatoes while hot until you get a smooth mash. Beat in butter and enough milk to obtain a soft consistency. Season with salt and pepper to taste.

Sauce:
Place chicken stock in a saucepan together with celery, big onion and mixed herbs. Bring to a boil and simmer for 15 minutes. Strain the stock.
Heat butter and cook the flour over very low heat, stirring constantly until it comes away from the sides of the saucepan. Gradually add in the stock stirring until smooth.
Stir in the tomato puree and dark soya sauce and bring to a boil.
Simmer for about 50 minutes to thicken the sauce to the desired consistency. Season to taste.

Use ice-cream scoop to serve potato and pour gravy/sauce on top (just like you eat at KFC or put mashed potato in an icing bag and pipe out desired patterns and serve with sauce.