- Prepare a boneless chicken leg. Cut it slightly to prevent curling up while cooking. Season it with salt and black pepper.
- Heat a pan. Usually I don’t add in oil, cos chicken leg contains fat. So Just sear the chicken with skin side down. Fry with medium-low heat for 3-5 mins or till skin turns golden. Flip it over and fry the other side till brownish too.
- Chicken out into a plate. There will be some oil left in the pan. Just use it to saute 1 chopped garlic clove. Then add in mushroom slices. Stir fry till aromatic.
- Pour in 1/2 cup stock. Simmer for 3 mins.
- Add in 1/4 cup milk, also season with salt, pepper and mixed dried herbs.
- Put Chicken back into the pan. Simmer for 10 mins to let it completely be cooked.
- Condense the soup by adding starch water. Keep stirring to reduce the sauce.
- And place chicken chop with sauce over cooked penne.
This dish came to my mind when my husband asked for Japanese cuisine. Japanese curry is much more mild and not so strong. Japanese curry goes well with fried chicken/pork chop and hot rice.
- Place pork chop on a piece of plastic wrap. Then cover it with another piece. Hit the pork chop with the back of knife to flatten it a bit. Season pork chop with salt and pepper.
- Sprinkle flour over both sides of the pork chop. Then dip in egg first and bread crumbs at last.
- Prepare 1 carrot, 1 potato and 1 onion. Cut carrot and potato into small dices, onion into slices.
- Heat a pan. Add in 1 tbs oil, saute onion first till transparent. Then add in carrot and potato. Stir fry for a minute or 2.
5. Pour in 1 cup stock and add in 2 curry paste chunk (I used Japanese curry). Bring to boil first and then simmer for 15-20 mins or till all vegetables turn soft.
6. Put everything into blender. Blend till smooth and pour back to the pot.
7. To make the curry sauce richer, I also added in 200 ml coconut milk. Also season with salt and pepper. Turn to low heat and keep stirring till completely mixed and simmer to reduce the sauce.
8. Deep fry the pork chop till golden brown. Cool down a bit and cut into slices.
9. Serve curry sauce with hot rice and fried pork chop beside it.
We don’t eat mutton that often. This is a very simple dish.
1. Sprinkle salt and pepper over lamb chop on both side. Rub it with finger to let flavor come in.
2. Peel 2 medium potatoes. Cut into cubes. Steam or boil them till cooked. Mash them in a bowl. Season with a little salt and pepper.
3. Heat a pan. Add in oil. When pan is hot, put lamb chop in. Don’t move it. Sear it for 4-5 mins.
4. Flip the chop over. Also add in 2 cloves of garlic, rosemary and cumin seed. Use a spoon to scoop oil and pour over the chop. Fry for another 4-5 mins. Put chop in a plate and rest for a while.
5. Add 3 tablespoon flour into mashed potato. Mix well and scoop a spoonful mashed potato and form it into a ball shape. Flatten a bit. Fry in the same pan till both sides turn golden brown.
Very simple and quick and yum dish.
When I am in a rush or just feel lazy, I always make chicken chop or pork chop for lunch. They are very easy and not time-consuming and perfect to go with rice or pasta. Simple and quick! My husband is not picky about food. As long as there is meat or egg, he will be very happy. 🙂
1. Cut one whole chicken breast into halves. Use a knife to cut several times horizontally and then vertically. Don’t cut them through. Just make several light cuts, so chicken won’t shrink during frying.
2. Sprinkle salt and black pepper over both sides.
3. Prepare 1/2 cup flour, mix with one pinch salt and one dash black pepper. And one beaten egg in another bowl.
4. Roll chicken in flour then dip in egg then flour again. Deep fry till golden brown.
5. Heat a pan, cut in 1 tablespoon butter. When butter melts, add in 1 tablespoon flour. Stir them well and add in 1 tablespoon tomato sauce. Mix them well. Pour in 1/4 cup water or stock. Also add in 2 tsp sugar to balance the sour taste of tomato sauce. Reduce sauce to condensed. Pour over chicken chop.
Actually, sauce also makes pasta tasty and yummy.
1. Hit pork chop with the back of knife. Cut the edge of pork fat so that chop won’t curl up during cooking.
2. Season pork with salt and black pepper.
3. Heat a pan. Add in olive oil. When the oil is very hot, put the chop in.
4. Flip over when the downside turns golden brown.
5. Add in thyme and 2 cloves of garlic. Also cut in 2 tablespoon butter.
6. Flip again when the other side is golden. Use a spoon to scoop hot butter over chop. Fry for another 3-4 mins.
7. Set pork chop aside for later use. Don’t wash the pan. Use the same pan to cook mushroom.
8. Heat the same pan. Add in mushroom slices. Stir fry till mushroom softens.
9. Pour in 1/2 cup chicken stock. Turn to low heat. Simmer for several mins.
10. Season with salt and pepper. Dissolve 2 tsp corn starch in a little water.
11. Pour starch water into pan. Stir evenly.
Serve pork chop with mushroom sauce.
1. Prepare a boneless chicken breast. Cut into two halves if it’s too thick. Pound chicken with the back of knife.
2. Marinate chicken with 1 tablespoon light soy sauce, 1/2 tsp salt, 1/4 tsp white pepper, 1 egg white and 2 tsp sesame oil for 20-30 mins.
3. Heat frying oil in the pot.
4. Coat chicken with corn starch and flour mixture. (Ratio of corn starch and flour is 2:1).
5. Fry chicken till golden brown. Set aside to cool down.
6. Heat 1 tsp oil in a sauce pan. Sauté 2 cloves of chopped garlic till aromatic.
7. Add in juice of 3/4 lemon and 1/4 cup water. Then 1 tablespoon honey and 1 tablespoon sugar. Bring to boil.
8. Add in lemon slices of the rest 1/4 lemon. Simmer the sauce till thickened.
9. Cut chicken chop into slices. Glaze with lemon sauce.
I think plum sauce is a good choice for pork due to its sweet & sour taste.
1. Sprinkle salt and black pepper over pork chop. Give pork a bit massage.
2. Heat oil in the pan. Fry pork chop till both sides turn golden brown.
3. Add in 2 or 3 garlic cloves. Fry for another 1-2 mins.
4. Put in 2-3 tablespoon plum sauce. Also pour in 3 tablespoon hot water.
5. Simmer pork chop for 2-3 mins. Turn to high heat. Reduce sauce till condensed.
I have cooked fried pork chop for many times.
1, sprinkle salt and black pepper over pork chop.
2. Coat pork chop with flour.
3. Dip in egg.
4. Coat them with bread crumbs.
5. Deep fry till golden brown.
For the curry part, I use curry powder.
1. Add 2 tablespoon curry powder in pan.
2. Add in 1/2 cup water and 2 tablespoon honey. I used honey to make it less spicy. If you want it to stay spicy, you can add less honey.
3. Bring to boil. Then reduce to condensed.
Put fried pork chop and rice in a plate. Top rice with a fried egg. Then pour curry sauce over it.
1. Cut an apple into 8 parts, remove the core.
5. Heat a little olive oil in the pan. Fry the chop till each side turns a bit golden brown.
1. Heat pan with medium-high heat.
2. Put pork chop in the pan. Fry each side for around 3 mins.
3. Add in a pieces of butter in the pan. When butter melted, use a spoon to scoop butter onto chop. Flip the chop, and keep doing this procedure. Till chop is done.
4. Take chop in the plate. Chop onion and bell pepper into strips.
5. There will melted butter left in the pan. Heat it.
6. Put chopped vegetables in. Stir fry.
7. Add in a little salt, black pepper and sugar. Simmer for around 2 mins.
Then the side dish is done. Put it aside the chop.