ingredients:
For gravy
- 1/2 cup all-purpose flour
- 1 tsp ground nutmeg
- 1 tsp ground white pepper
- 1/4 cup butter
- 500 ml water
- 1 tsp salt
- 1/2 tsp sugar (optional)
- 1/2 cup canned peas, drained (alternatively, sliced button mushrooms can also be used)
For steak
- 1 whole chicken breast, skinned and boned, flattened, divided into 4 smaller pieces (280 g)
- 1 tsp all-purpose flour
- 1 tsp ground white pepper
- 1 egg white
- 1 cup breadcrumbs (fine or coarse/panko)
- For side dish & garnish
- 2 medium sized potatoes, peeled, cut into sticks
- 1 lettuce, washed
- 1 cucumber, peeled and cut diagonally
- 1 tomato, cut thinly
directions:
For gravy
- In a wok, stir fry flour till the color turn light brown over low heat. Keep stirring to avoid the flour burning from the heat for about 7 minutes. Add pepper and nutmeg. Mix well
- Add the butter and quickly stir till all ingredients mixed well for 2 minutes.
- Pour water slowly and continuously break any lumps that form. Stir quickly for 3 minutes and season with salt and sugar. Cook till boiling and turn off heat. Add peas
- Cover and put aside.
For chicken
- Marinate chicken breast with flour and pepper. Cover and refrigerate for 15 minutes.
- Dip in egg white and bread crumbs, deep fry till crunchy and brown, about 5 minutes
- For homemade fries
- Wash the cut potatoes in salt water for a couple of minutes. Drain and dry on paper towel.
Note:
- Use the deep-frying oil to fry fries first, then the chicken. That way you can keep the fries from getting bits of burnt crumb on them.
- If served on a big sharing plate, cut the chicken into bite size and arrange them on the plate with the garnish. Pour the sauce generously on top of the chicken
- Deep fry in hot oil till brown, about 5-8 minutes
