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A Malaysian and Singaporean kopitiam favourite. Chicken thighs are marinated in soy and five-spice, dipped in egg and pan-fried until golden, then smothered in a savoury sauce of tomato, onion, pepper and shiitake mushrooms with a tangy hint of Worcestershire sauce. Chicken and egg make it high in protein, and the vegetables in the sauce add colour and fibre.
Chicken
Sauce
Serving option:
1.
Mix the chicken with the soy sauce, five-spice and white pepper. Leave to marinate for 15 minutes.
2.
Heat the oil in the frying pan over a medium heat. Dip the chicken in the beaten egg, then fry until golden and cooked through with no pink meat (5–6 minutes each side). If you have a thermometer, it should read 75c. Transfer to a plate and keep warm.
3.
Wipe out the pan and melt the butter over a medium heat. Cook the onion until starting to soften (3 minutes).
4.
Add the garlic, pepper and mushrooms and cook for 3 minutes, then add the tomato and cook for 2 minutes.
5.
Stir in the Worcestershire sauce, soy sauce and 500ml water. Simmer until reduced by about half and slightly thickened (10–15 minutes). Season with black pepper.
6.
Slice the chicken, pour over the sauce and serve.
7.
To make a balanced meal: Serve with 200g potato wedges (skin on, roasted at 220c / 200c fan for 35 minutes) and 160g cooked frozen peas, shared between 2, as in the traditional kopitiam style.
8.
Other sides: Serve with brown rice and steamed greens, or a crunchy coleslaw made with 0% fat Greek yoghurt.
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Storage information
Leave to cool, then store the chicken and sauce separately in the fridge for up to 2 days. Reheat until piping hot all the way through. Freeze the cooked chicken and the sauce separately for up to 3 months; defrost overnight in the fridge.
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