Chicken Chop with Mushroom Gravy | 蘑菇醬雞扒

Chicken Chop

ingredient

large drumstick (boneless), salt

1. sprinkle some salt on both side of the chicken, then leave it for 2 hours.

2. add some oil to the pan, and heat it. 

3. place the chicken into the pan with the skin face down

4. when it the skin turn golden brown, turn it over.

5. when it's slightly golden brown/ cook, it's done

Mushroom Gravy

ingredient

5 cups of chicken stock/ vegetable stock, 1 box of fresh button mushroom ( about 225g)

1. bring the stock to boil, then add in slide mushroom

2. medium heat, cook it for about 1 hour

3. mix 2 teaspoon of starch with cool water

4. add to the gravy then bring to boil again for 5 - 10 minutes

5. add some pepper and salt for seasoning

6. now you can serve for the chop

雞扒

料

大雞腿 （去骨），鹽

1。雞腿撒些鹽，腌兩个小時

2。平地鍋加些油，加熱

3。把雞扒放進鍋，皮向下

4。煎到金黃色，反過來，煎另一面

5。煎到稍微金黃色即可

蘑菇醬

料

5 杯上湯 （肉或素），鮮蘑菇1盒（大概225克）

1。將蘑菇切片，放進沸騰的上湯裏。

2。中火煮1個小時

3。然后，2茶匙署粉，勾芡

4。再煮5到10分鐘

5。加鹽和胡椒調味，即可。

6。把醬倒在雞扒，可上桌