Hainanese Chicken Chop with Orange Gravy
By Lim Jen Jen
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Serves: 2
Ingredients
-
2
Boneless Chicken Leg Meat
-
2
Tbsp Cooking Oil
marinade
-
1/2
tsp Salt
-
1/2
tsp White Pepper
-
1
tsp Fish Sauce/Light Soy Sauce
-
1
tbsp Corn Flour
-
1
tbsp Rice Wine/Water
sauce
-
Juice of 2 Sunkist Navel Oranges
-
1
Thumb-Sized Ginger, Julienned
-
1
Red Onion, thinly sliced
-
1
Cup Green Peas
-
1
Tsp Brown Sugar
-
1/2
Tbsp Light Soy Sauce
-
1
Tsp Corn Flour + 2 tbsp Water
Directions
- Add cooking oil in frying pan over medium heat. Pan fry chicken skin side down for 4 minutes. Flip over to cook the other side for 4 minutes. Plate and set aside.
- Remove excess oil from frying pan, add ginger to sauté till fragrant. Discard ginger, add onions to saute.
- Pour sauce and add green peas to cook, bring to a boil then simmer till the sauce is thickened into gravy.
- Spoon orange gravy over chicken and serve with potato wedges and a good squeeze of Sunkist Orange juice. Enjoy.
