Last weekend was a blast, cooking cooking and cooking! Haha!
Tried to cheer Mr Pau up from the tired week, by rushing home from work on Sat to cook dinner.
I was googling for recipes on the Internet, when I came to My Wok Life’s Fusion Chicken Chop and Sauteed Potatoes.
Mine chicken chop, modified slightly from My Wok Life’s recipes : )
Pan Fried Chicken Chop with Potatoes and Baked Beans
I asked Mr Pau if he took any pictures, he somehow just took a picture of my kitchen. Hahaha, also duno for what ;p
Yes, the kitchen counter usually is in a mess when I cook. I am an organised person in a disorganised manner, wahahaha!!
And you see the little white bowl, it’s our dessert – Almond Longan Jelly!
We were so happy that the dinner turned out nice! And as you know, I’m a “cook cheat” person. LOL.
I got the Lawry’s steak seasoning from NTUC, and it made the chicken chop really tasty! (Use by moderation I guess, probably not so healthy, hee)
(A) Chicken Chop
– Chicken Breast or Chicken Thigh, deboned
– Ground Black Pepper
– Steak Seasoning
– Soy Sauce
I used the seasoning by agar-ration, so I wouldn’t be able to tell the measurements.
Coat the meat with soy sauce, steak seasoning and black pepper. “Rub” the seasoning into the meat. Leave the meat in fridge to marinate for at least 4 hours.
Heat oil in frying pan. Saute chicken pieces over medium heat to cook thoroughly. For crispy skin, after chicken pieces had been cooked, pan fry the chicken over high heat for browning.
(B) Sauteed Potatoes
– Mini Potatoes, washed skin
– Black Pepper
– Salt
– Lawry’s Steak Seasoning
Buy those mini potatoes with washed skin, so it’s easier to cook.
Boil a pot of water, with added salt (you can be generous here). Half the potatoes and boil them in the water, for about 15 to 20 minutes.
Dish up the boiled potatoes. Heat oil in pan, add potatoes, salt and black pepper. You can also add some steak seasoning here for added taste (optional). Stir fry potatoes till skin looks crispy.
(C) Almond Longan Jelly
– Almond Jelly Powder
– Canned Longan in Syrup
– 1 can of 7-up
Prepare jelly as in directions. After jelly is ready, cube it. Drain out the longan syrup. Add in equal portion of 7-up to syrup. Add in almond jelly.
My colleague taught me this recipe, after tasting the jelly during our BBQ. I like the 7-up in the syrup, cos it taste much more refreshing! Maybe next time I can try to add in Moscato d’Asti instead. Teeheehee!
The Fatty Rie 