Hainanese chicken chop holds a special place in the hearts of many Malaysians. Why wouldn’t it? It’s delicious, fuss-free, and nostalgic. Just one bite can transport you back to Sundays with family huddled together at a nearby kopitiam.
Despite Hainanese chicken chop’s ubiquitous presence in Malaysian eateries, its origins remain a mystery. Appearance-wise, it looks like every Western dish sold in food courts – fried to golden perfection and served with gravy, fries, and vegetables instead of rice. However, its name hints at roots in Hainan, China. So, where and how did this well-loved comfort dish come into existence? Read on for the lowdown!
How the British Influenced Malaysian-Style Western Food
Hainanese chicken chop is a uniquely Malaysian creation – something you won’t find in Hainan or anywhere in Europe.
The history of Hainanese chicken chop bears the imprints of colonisation, migration, and resilience. It began in the 19th century when migrants from Hainan Island in Southern China arrived in British Malaya, seeking a better future. Faced with limited opportunities in the new land, most Hainanese settlers found work as cooks in British households.
Working in these kitchens taught Hainanese cooks how to prepare classic Western dishes, such as roasts, steaks, and chops. Years later, when World War II ended, many British colonial families had to leave the country. As rental prices fell, the Hainanese immigrants took the opportunity to open kopitiams and establish a new way of living.
Chinese restaurants were a dime a dozen at this point, so Hainanese kopitiam owners needed to distinguish themselves with a stand-out menu. With the ingredients and recipes they had learned from the British, they began selling their versions of Western dishes that appealed to local tastes and budgets. Hainanese chicken chop was one such creation, and it remains a top seller in Malaysian kopitiams today.
A Western Dish Turned Malaysian Comfort Food
Hainanese chicken chop is such a cherished dish in Malaysia that nearly every kopitiam has its own version. Traditionally, its recipe involves marinating the chicken in salt, pepper, and garlic powder before coating the boneless pieces in egg, flour, and breadcrumbs. However, today’s variations feature new seasonings and flavourings. Some now use sweet potato starch for a crispier, non-soggy finish, while others skip the breading entirely.
The thick and savoury Hainanese chicken chop sauce has gone through some changes as well. While Worcestershire sauce was the main star of the original recipe, modern versions often swap it with other ingredients to breathe new life into this classic dish. Some variations of the sauce include honey or brown sugar for extra sweetness, Knorr Chicken Stock for a kick of umami, and even orange juice to balance the saltiness.
Made with real poultry meat slow-cooked for over five hours, Knorr Chicken Stock delivers a balanced blend of intense chicken umami and quality spice. Just one pack can season up to 8 kg of meat! Another major perk? It’s cost-effective, adding only RM0.06 per serving without significantly impacting your food costs.
Additionally, some establishments are blending Hainanese chicken chop with contemporary culinary trends, such as salted egg sauce, tom yum spices, and Korean jjajang paste. Some even top it with grated cheese, torched until gooey and melted. Side dishes have also evolved, moving beyond traditional french fries and blanched vegetables to include contemporary options like nasi lemak and pasta.
How to Cook Hainanese Chicken Chop
One reason why many people love Hainanese chicken chop is its crispy skin.
There are three key elements to preparing a Hainanese chicken chop meal: meat, gravy, and sides. Master these components, and you can expect rave reviews and return visits from your customers.
1. Prepare the chicken.
The centrepiece of any Hainanese chicken chop recipe is the chicken itself, which should be crispy on the outside and tender on the inside. Begin by marinating butterfly-cut chicken quarters in Knorr Chicken Stock. To give it more depth, you can add garlic, sugar, sesame oil, or other flavourings. If you’re using chicken breasts, brine them first in a Knorr Chicken Stock solution for tender and juicy results.
After marinating the chicken for at least 30 minutes, set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each piece in flour, dip it in egg, and coat it with breadcrumbs. This process ensures a crunchy, golden crust that stays crisp even after frying.
2. Cook the gravy.
The gravy is what transforms a simple fried chicken cutlet into a comforting, flavourful dish. If you want to take the classic route, combine Worcestershire, tomato, soy, and A1 steak sauces in a pan. But you’re free to experiment with other ingredients like sugar, white or black pepper, and various herbs.
To achieve the perfect consistency, dilute Knorr Chicken Stock with water and add it gradually to the sauce. Let the mixture simmer for 5 to 10 minutes or until it thickens just enough. The result should be a glossy sauce that perfectly coats the chicken and gives an irresistible richness to each bite.
3. Complete the dish with colourful sides.
Pair your chicken chop with crispy wedges, creamy mashed potatoes, or other satisfying carbs. The key is to choose sides that not only add texture but also complement the savoury gravy and crispy chicken.
Don’t forget to round out the plate with a fresh salad. Keep it simple so the focus remains on the chicken. Try tossing together shredded cabbage, green peas, and julienned carrots with a light vinaigrette or mayonnaise-based sauce.
Centuries have passed and Hainanese chicken chop is still a beloved staple in Malaysia, just as it was when it first graced the kopitiams. Though it may seem deceptively simple, it’s a testament to how food can bridge gaps and bring cultures together. Make this dish the star of your menu and become part of its rich, evolving story. No matter how you choose to serve it, the iconic dish is sure to delight the hearts and palates of your patrons.
