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| Chicken Chop accompanied with Mushroom Soup and Saute'ed Vegetables |
Chicken Chop Accompanied with
Mushroom sauce and Saute’ed Vegetables with Wedges Potato
Breaded Chicken Chop
1 num debone chicken tight
100 gm Bread crumbs
100 gm Flour
1 num Egg
Tt Salt, Paprika powder and
crushed blackpepper
1. Season debone chicken tight with salt,
blackpepper and paprika powder.
2. Apply standard breading procedure.
3. Deep fried the chicken for about 10 –
15 minutes over heat until golden brown.
Wedges Potato
1 num Wedges russet potato
10 ml Corn oil
Tt Crushed
Blackpepper, salt and pepper
How to make wedges potato:
1. Cut potato into wedges.
2. Rub with oil to prevent it from dry.
3. Season potato with paprika, pepper and
salt.
Mushroom sauce
50 gm button mushroom
10 gm chopped onion
1 tbsp instant demi glance, heavy cream
100 ml water
1 tbsp butter
1 clove chopped garlic
1 tsp mix herbs
Tt seasoning
How to make mushroom sauce:
1. Heat the butter and sweat the onion.
2. Add in mix herbs and sliced button
mushroom and continue to sauté.
3. Mix water and instant demi glance until
it well blend.
4. Pour the mixture in the post, let it
simmer.
5. Adjust the taste with seasoning.
6. Put in heavy cream.
7. Monte au beurre before served.
Saute’ed Vegetables
2 num cauliflower (floret)
1 num chopped garlic
3 num asparagus
2 num tourner carrot
1 tbsp butter
Tt Salt, whitepepper powder
How to make Saute’ed Vegetables:
1. Blanch all the vegetables until it
become al dente.
2. Heat up butter and sauté the chopped
garlic.
3. Add in vegetables and flavour it with
seasoning.
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