D'Open Kitchen

COOKING FOR THE SOUL

Hong Kong Style Baked Chicken Chop Macaroni

Name: Hong Kong Style Baked Chicken Chop Macaroni
Ingredients: 3 pcs Chicken thigh; 1 1/2 tsp salt (or to taste); 1 tsp chicken bouillon powder; 1 1/2 tsp pepper; 1 tsp sesame oil; 1 tsp light soy sauce; 1 onion (sliced or diced); 2 tomatoes; 2 cloves garlic chopped; 2 tbsp tomato paste; 4 tbsp ketchup; 2 tsp of sugar; 3/4 cup of water; 1/2 capsicums; 100 g of shredded cheese; salt and pepper to taste; 400 g cooked pasta of choice

Recipe by

Trish yee

Step into the world of comfort and nostalgia with my Hong Kong Style Baked Chicken Chop Macaroni recipe. This dish is more than just a meal – it's a taste of my childhood and the bustling streets of Hong Kong. Imagine succulent chicken chops, marinated to perfection and baked until they're golden and crispy. Nestled atop a bed of creamy macaroni, every forkful is a journey through layers of flavors and textures. As I prepare this dish, I'm transported back to the vibrant cityscape, where the aroma of street food fills the air. The sight of the bubbling cheese and the sizzle of the chicken in the oven brings a rush of memories flooding back. Served hot and comforting, my Hong Kong Style Baked Chicken Chop Macaroni captures the essence of a vibrant food culture and the warmth of cherished moments. Whether relished on a busy weeknight or savored on a lazy Sunday, this dish promises to create a personal connection to the heart and soul of Hong Kong, offering a culinary escape that's both delicious and meaningful with every satisfying bite.

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Course Main Course

Cuisine Hong Kong

Ingredients

Chicken Chop

3 pcs Chicken thigh
1 1/2 tsp salt or to taste
1 tsp chicken bouillon powder
1 1/2 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce

Tomato Sauce

1 onion sliced or diced
2 tomatoes
2 cloves garlic chopped
2 tbsp tomato paste
4 tbsp ketchup
2 tsp of sugar
3/4 cup of water
1/2 capsicums

Other ingredients

100 g of shredded cheese
salt and pepper to taste
400 g cooked pasta of choice

Instructions

Preheat the oven to 180°C (356°F), then marinate the chicken in the salt, sugar, chicken bouillon powder, pepper, sesame oil, light soy sauce for 10 minutes.
Dice the tomatoes into 2cm (0.8") chunks or to your preference.
Repeat the chopping with the capsicums.
Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes or until aromatic.
Add the capsicums and stir fry on high heat for 30 seconds.
Pour in the tomatoes and stir in for 1 minute.
Add the tomato paste, tomato sauce, sugar and salt, then mix well.
Let the sauce simmer on medium heat for 5 minutes and slowly pour in the mixed starch slurry as you stir until it has reached your preferred consistency. Set aside while you cook the other ingredients.
In another pan, fry the chicken chops on medium heat until golden brown.
Lay the chicken chops on top of the pasta in a tray or foil tin.
Pour the tomato sauce over the meat and spread across until it covers everything underneath.
Top the dish with a layer of cheese.
Bake the dish in the oven for 10 minutes or until the cheese is golden brown.
Serve the Baked Chicken Chop Rice immediately as is!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.