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Chicken Chop Cheese Baked Fried Rice

by chef@home (follow)
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This dish is a popular Hong Kong dish that you can find in any Cantonese style cafe all around the world. It is made out of tender juicy fried chicken chops placed on top of a bed of steamed rice and covered with tangy tomato sauce and cheese, it is then baked until the cheese melted. Sounds yummy? It will be a favourite dish for the family!

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Makes: 6 servings

For the Chicken Chop
8 chicken thigh fillets
1 tablespoon Shao Xing cooking wine
1 bulb garlic, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup flour
2 eggs, beaten

For the Fried Rice
6 cups steamed jasmine rice
2 cups frozen mixed vegetables
3 eggs, beaten
1 teaspoon salt

For the Tomato Sauce
8 tablespoons tomato ketchup
1 tablespoons Worcestershire sauce
1/2 cup chicken stock
1 tablespoon corn starch
2 teaspoons sugar
a pinch of salt
a pinch of freshly ground black pepper

250g grated mozzarella cheese

Marinate the chicken thigh fillets in the mixture of Shao Xing cooking wine, garlic, salt and black pepper for 15 minutes.

In a saucepan, mix in all the ingredients for the tomato sauce. Simmer for 15 minutes.

Heat 8 tablespoons of vegetable oil in a pan.
Place flour on a plate and beaten eggs on another plate. Dip the chicken cutlet in beaten eggs and coat in flour.

Gently place in the preheated pan and fry until golden brown. Once cooked, remove to a paper towel lined plate.

In the same pan, cook the frozen vegetables for 2 minutes. Pour in the beaten eggs and scramble. Add in the steamed rice and salt. Mix well.

Preheat the oven to 220C.
Place steamed jasmine rice in a large oven proof dish. Place fried chicken chops on top of the rice. Pour the tomato sauce on top. Sprinkle the grated mozzarella cheese on top.

Bake in the oven for 15-20 minutes or until the cheese has melted and browned.

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