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Chicken Chop with Wild Mushroom Sauce

Saturday, 7 June 2008

Broccoli and chicken. That's all the fresh groceries we had in the fridge yesterday. Found half a bag of dried wild mushrooms left that I bought from Florence last year so I decided to make chicken chop with wild mushroom sauce. I've always wanted to try chicken chop but Jeff has the impression that chicken chop is always very dry and tasteless. Tried it yesterday and Jeff said it was a good experiment and yum! Very juicy and tender! The wild mushroom sauce was just yummilicious!

  • 2 chicken legs - deboned
  • Salt
  • Black pepper
  • 1 egg
  • All purpose flour

Wild mushroom sauce:

  • 1 cup dried wild mushrooms
  • 1 ¼ cup water
  • 1 tbs Worcestershire sauce
  • 1 tsp sugar
  • ½ cube chicken stock
  • Corn starch slurry
  • Black pepper


  • Couscous
  • Mixed herbs
  • Paprika
  • Chicken stock cube
  • Black pepper
  • Hot water (enough to cover couscous)


  • Flatten and tenderise deboned chicken with a meat tenderising hammer.
  • Season with salt and black pepper on both sides. Leave aside for at least 10 mins.
  • Beat egg in a bowl.
  • Spread lots of flour onto a plate.
  • Dip chicken in beaten egg.
  • Transfer to plate with flour and coat on both sides.
  • Pan fry until golden brown on both sides.
  • Sprinkle on more black pepper and serve with wild mushroom sauce.

Wild mushroom sauce:

  • Wash mushrooms thoroughly.
  • Soak mushrooms in water until softened.
  • Pour everything including water used for soaking into a pot and bring to boil.
  • Dissolve in chicken stock cube.
  • Add Worcestershire sauce and sugar.
  • Reduce heat and simmer until sauce thickened slightly.
  • Further thicken with corn starch slurry.
  • Season to taste.
  • Mix together couscous, mixed herbs, paprika.
  • Dissolve chicken stock in hot water and pour over couscous.
  • Cover lid and leave aside for about 10 mins.
  • Remove lid, sprinkle on some pepper and mix around with a fork.

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