Chicken Chop with Brown & Salsa Sauce

 Another belated entry from the last Father's Day dinner... It was a joint preparation with UsuRaz who taught me how to debone the chicken thigh and his special Coleslaw recipe. The chicken chop was served with two different sauces - the standard homemade brown sauce that we usually like and a special addition of Salsa sauce which was very nice for some spicy twist. We also had fried rice to complement it as a must-have staple food.

I always like my Chicken Chop mildly flavoured as it will turn out "sweet" and the taste will blend well with the sauce, avoid marinate the chicken with too much flavour and adding sauces will cause it to be either watery or burn when pan fried.

By: Roz@HomeKreation
Serves: 4 person
INGREDIENTS:
4 Chicken Thigh
2 cloves Garlic*
1" Ginger* (* pounded) 
1 tbsp Coarsely Grounded Black Pepper
Salt
1/8 cup Olive Oil

METHOD:
1. Debone the chicken thigh.
Cut a slit at the bottom side of the thigh, along the length of the bone and gently scrap the flesh away from the bone & cut it off at the joint.
2. Rub chicken with salt, pounded ingredients and sprinkle with black pepper.
Let it rest for 15 minutes or more.
3. Heat up olive oil in a griddle pan with medium low fire & place chicken thigh.
Do not flip until it is crispy on one side.
Flip to cook the other side until crispy.

HOMEMADE BROWN SAUCE
Refer here

SALSA SAUCE
Heat up 2 tbsp EV Olive Oil + 1 big onion (chopped) + 1 chopped Tomato + 1/2 cup Hot Peri Sauce + 1/4 cup water + Salt + Sugar. Cook until thickened.

USURAZ'S COLESLAW
Shredded Sweet Cabbage + 1 shredded Apple + 1/4 shredded Carrot + Mayonnaise + 1/2 Kasturi Lime Juice + Black Pepper

BAHASA MALAYSIA VERSION
 Hidangan pada Hari Bapa yang lepas tapi baru sekarang berkesempatan untuk ke udara. Along sediakan hidangan ni bersama UsuRaz yang pandai bab makanan Western sebab pernah bekerja di Deli waktu cuti sekolah dulu. Dia juga beritau Along cara nak keluarkan tulang dari paha ayam tu dan Coleslaw istimewa tu di olah oleh nya. Along buat Nasi Goreng juga sebab org kampung cam Along mesti nak nasi juga....hehe.

Seperti biasa, Along lebih gemar perapan ayam yang ringkas untuk masakan ala Barat supaya lebih sesuai gandingan rasa dengan sos. Memanggang atas kuali menggunakan olive oil akan menghasilkan ayam yang cukup perisa. Untuk panggang atas kuali, elakkan perap dengan pelbagai sos supaya ayam tidah mudah hangus dan lebih rangup kulit nya.

By: AlongRoz@HomeKreation
Hidangan 4 orang
BAHAN2:
4 ketul Paha Ayam
2 ulas Bwg Putih*
1" Halia* (* tumbuk) 
1 sb Lada Hitam - tumbuk kasar 
Garam
1/8 cwn Extra Virgin Olive Oil

CARA2:
1. Buang tulang di paha ayam.
Caranya, hiris di bahagian bawah ketulan ayam selari dgn panjang tulang.
Dengan hati2, keluarkan tulang sambil di kikis isi yg melekat dan potong tulang di sendi nya.
2. Lumur ayam dgn garam, bhn2 yg di tumbuk* & tabur lada hitam.
Perap selama 15 minit atau lebih.
3. Panaskan olive oil di dalam kuali panggang bergerigi dgn api sederhana.
Panggang paha ayam sehingga garing di satu bahagian (jgn di usik sehingga masak).
Terbalikkan & masak lagi di bahagian satu lagi sehingga garing.

HOMEMADE BROWN SAUCE
Tengok resepi di sini

SALSA SAUCE
Panaskan 2 sb EV Olive Oil + 1 bj Bwg Besar cincang + 1 bj Tomato cincang + 1/2 cwn Hot Peri Sauce + 1/4 cwn Air + Garam + Gula. Masak sehingga pekat.

USURAZ'S COLESLAW
Kobis sagat + 1 bj Epal sagat + 1/4 btg Karot sagat + Mayonnaise + 1/2 bj jus Limau Kasturi Lime + Lada Hitam