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#CHICKEN CHOP SUEY CASSEROLE HOW TO#

Add the following ingredients: Worcestershire sauce, light soy sauce, freshly ground black pepper, rosemary and thyme (dried herbs should be fine), salt, and vegetable oil.

Place the deboned chicken thigh in a large bowl or plate.

Most of the chicken vendors in Malaysian provide the deboning service at no extra cost, which will save you time to do it yourself at home.

First, clean the deboned chicken thigh with water, drain and pat dry.

Here are the steps to prepare the chicken chop from scratch: However, if you’re going to make a grilled chicken chop as in this recipe, you have the option to leave the skin-on on removing it. I suggest removing the skin if you want to coat it with a batter to deep-fry. You can immediately feel the difference from your first bite. But, unfortunately, the texture and flavor are a far cry from the fresh chicken (or at least chilled, non-frozen). Many local cafes are using these marinated chicken chops for simplicity. These marinated chicken chops are usually frozen and ready to grill or deep-fried out of the box. Since it is so popular in Malaysia, there are even pre-marinated chicken chops available from the supermarket. The Malaysian chicken chop is prepared with boneless chicken thigh, with or without the skin. Use debone chicken thighs, not chicken breasts

#CHICKEN CHOP SUEY CASSEROLE HOW TO#

How to prepare the Malaysian chicken chop 1. I will call it chicken steak from time to time in this article to remind you that this is a Malaysian chicken dish with western influence. Please note that chicken chop is not chicken chop suey, a different dish. Therefore, I have substituted it with a simplified mushroom sauce thickened with cornstarch slurry which anyone can whip up within fifteen minutes. We made our brown sauce from scratch in the restaurant, which is time-consuming and tedious for home cooks. The main difference is the mushroom sauce. It has been a crowd-pleaser and is one of the most popular menu items. This recipe is based on what we serve in our restaurant, with some improvisation.