Nyonya Chicken Chop

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s A Taste of Kampung

Ingredients A:

1 whole chicken leg, deboned

2 tbsp ground peanuts

Ingredients B:

100g Hup Loong flour (crispy flour)

Ingredients C (mixed well):

2 tbsp lime juice

1 tbsp plum sauce

1 tbsp sugar

½ tsp fish sauce

3 bird’s eye chillies, shredded

3 pcs kaffir lime leaf, shredded

1 tsp shredded torch ginger bud

3 shallots, sliced

Marinade:

1 egg

1 tbsp plain flour

1/8 tsp pepper

1/8 tsp salt

Preparation Instructions:

1. Rub marinade all over the chicken leg, set aside for 30 minutes. Coat chicken leg evenly with ingredients B.
2. Heat up some oil, deep-fry chicken leg until golden brown. Remove and cut into pieces.
3. Pour ingredients C over the chicken chop, sprinkle with ground peanuts.