Baked Chicken Chop With Peach Sauce

Baked chicken chop with Peach Sauce

3 chicken tights (de bone them)
Fresh rosemary herbs
Sugar cane syrup for brushing or honey

Marinate with
¼ cup Worcestershire sauce
¼ cup BBQ sauce
1 tbsp brown sugar
1 tsp salt
Black pepper
150 g peach sauce

Ingredients for Sauce
200 g coarse black pepper (ground)
300 g blueberry jam (no sugar)
70 g soy sauce
30 g mushroom seasoning
40 g vegetarian oyster sauce, 1 liter water.
2 boxes black shimeji mushroom.

Method for sauce
1. Bring water to boil. Add oyster, mushroom seasoning and soy sauce to a boil.
2. Add jam and boil for 1 second, off and keep aside.
3. Pan fry black pepper without oil till aromatic. Pour into the boil mixture and sprinkle with thyme.

Method for chicken
1. Clean and cut out fats.
2. Use the back of chopping knife to punch the chicken meat.
3. Rub with marinate sauce and marinate for 1 hour or more.(better if overnight)
4. Prepare roasting tray. Pour wine into the bottom tray and place chicken on the top tray with rosemary herbs. (The juice of the chicken will drip to wine)
Bake at 200C for 1 hour. Half way thru cooking, brush sugar cane syrup on the skin Continue baking till brown or cooked.
5. Serve with baked potatoes and fresh vegetables.


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No.66 Jalan SS 2/55, 47300 Petaling Jaya
Selangor.
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