油淋酸甜鸡扒 Sweet & Sour Chicken Chop

【材料】
全鸡腿2只、椰糖3大汤匙 （切碎）、亚参膏50克加水1杯挤汁
【调味料】
A: 糖1茶匙、生抽2汤匙、绍兴酒1汤匙
B: 鱼露1汤匙
【做法】
1. 鸡腿去骨摊开，成鸡扒形，鸡肉有筋部位用刀轻斩数下使筋断，以防煎时卷缩。（图1）
2. 把A料与鸡扒拌匀腌20分钟。（图2）
3. 镬中下适量油烧热，把鸡扒皮朝下用中火煎至两面呈金黄色及熟，取出切块排盘。（图3）
4. 把椰糖放入干镬，以中小火煮至溶解及香，倒入亚参汁及鱼露煮至浓稠，便可淋入鸡腿上。（图4-6）

【Ingredients】
2 chicken whole leg, 3 tbsp chopped Gula Melaka, 50g Asam Jawa paste (wash with 1 cup water)
【Seasoning】
A: 1 tsp sugar, 2 tbsp soy sauce, 1 tbsp Chinese cooking wine
B: 1 tbsp fish sauce
【Method】
1. Debone chicken whole leg debone, spread into chop form, cut off its muscle to prevent the meat
over extract during cooking. (pic 1)
2. Marinate chicken chops with seasoning A for 20 minutes. (pic 2)
3. Heat some oil in skillet, sear chicken chop with skin facing down, until both side turns brown and
cooked; cut into pieces and arrange in plate. (pic 3)
4. Melt Gula Melaka with medium low heat in a clean wok, pour in Asam Jawa juice and fish sauce, cook
until gravy thicken and pour sauce over chicken chop. (pic 5-6)