Pan-Fried Chicken Chop with Spicy Sauce

Ingredients: (serves 2)

2 boneless but skin-on chicken whole legs

140g shredded cabbage (soaked in ice water for a few minutes and drained)

2 tbsp cooking oil

Marinade:

½ tsp salt

¼ tsp ground white pepper

1 tbsp Chinese cooking wine

Spicy Sauce:

2 red chilli (chopped)

4 shallots (chopped)

2 cloves garlic (chopped)

1 stalk cilantro (chopped)

1 tbsp caster sugar

1 tbsp fish sauce

2 tbsp lime juice

Preparation Instructions:

  1. Rinse and drained the chicken whole legs. Make slashes at the thicker part of the meat, marinate with salt, ground white pepper and Chinese cooking wine. Set aside.
  2. Spicy sauce: In a bowl, add in caster sugar, fish sauce and lime juice. Stir until sugar dissolved. Add the chopped red chilli, shallot, garlic and cilantro. Stir to combine and set aside.
  3. Heat up a non-stick skillet on medium high heat with 2 tbsp of cooking oil. Pan-fry the marinated chicken whole legs until golden brown on both sides. Remove, drained and leave to cool a bit before chopping into bite-sized pieces.
  4. To serve: Place a bed of shredded cabbage on a serving platter, top with pan-fried chicken chop, and drizzle with spicy sauce.
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