Pairs well with Singapore Hawker Style Chicken Chop with Brown Mushroom Sauce and Classic Sides
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Singapore Hawker Style Chicken Chop with Brown Mushroom Sauce and Classic Sides
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A nostalgic hawker-style chicken chop featuring juicy chicken thigh with a savory brown mushroom sauce, served with crispy fries, buttered fried bread, baked beans, and creamy homemade coleslaw. This dish is a comforting and satisfying meal reminiscent of after-school hawker food in Singapore.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- cooking oil - 1 tbsp (for frying chicken and spraying buns)
- boneless chicken thigh - 1 piece (skin-on preferred)
- salt - watch the video to see (to season chicken skin and coleslaw)
- butter - 20g (for sauce and bread)
- garlic - 1 clove (minced, for sauce)
- red onion - 1/2 (finely chopped, for sauce)
- mushrooms - 50g (sliced, for sauce)
- flour - 1 tbsp (to thicken sauce)
- chicken stock - 150ml (for sauce)
- Maggi seasoning - 1 tsp (for umami in sauce)
- fish sauce - 1 tbsp (adds umami depth to sauce)
- black pepper - 1/4 tsp (freshly ground, for sauce)
- fried bread - 1 slice (buttered slice, for serving)
- fries - 50g (crispy, for serving)
- baked beans - watch the video to see (for serving)
- cabbage - 200g (shredded, for coleslaw)
- carrot - 50g (grated, for coleslaw)
- mayonnaise - 50g (for coleslaw dressing)
- yoghurt - 50g (for coleslaw dressing)
- vinegar - 1/2 tbsp (for coleslaw dressing)
- sugar - 1/2 tbsp (for coleslaw dressing)
- salt - 1 tsp (for coleslaw seasoning)
Instructions
- Prepare the coleslaw: Thinly slice cabbage and grate carrot. In a bowl, mix mayonnaise, yoghurt, vinegar, sugar, and salt to create the dressing. Toss the cabbage and carrot in the dressing until well coated. Chill until serving.
- Prepare the chicken thigh: Pat the chicken thigh dry. Lightly salt the skin to help it crisp up during cooking. Heat a pan with a bit of cooking oil and place the chicken skin side down. Press down to ensure good contact for caramelization. Cook until the skin is crispy and golden.
- Make the brown mushroom sauce: In the same pan, melt butter and sauté minced garlic and chopped red onion until fragrant. Add sliced mushrooms and cook until softened. Sprinkle flour and stir to form a roux. Gradually add chicken stock while stirring to avoid lumps. Add Maggi seasoning, fish sauce, and black pepper. Simmer until sauce thickens.
- Prepare the sides: Fry the bread slice with butter until golden and crispy. Cook fries until crispy. Heat baked beans.
- Assemble the dish: Place the crispy chicken thigh on a plate. Pour the brown mushroom sauce over the chicken. Serve with fries, fried bread, baked beans, and a side of creamy coleslaw.
