Calla Lily Recipes 食譜篇 - 番紅花雞排 (SAFFRON CHICKEN CHOP)

番紅花雞排 (SAFFRON CHICKEN CHOP)

Ingredients :-

1 piece marinated chicken chop

coriander leaves (for garnishing)

Saffron broth :

1000ml chicken broth

100g big onion (sliced)

100g carrot (diced)

100g button mushrooms (cubed)

100g potato (peeled , cubed)

2 pinch saffron

Seasoning :

2 teaspoon chicken stock granule

salt to taste

1. Heat up 3 tablespoons oil in the preheated sauce pan to shallow-fry the marinated chicken chop over medium-high beat until golden brown and cooked through.  Dish up and set aside.

2. To make saffron broth, put all saffron broth ingredients in the sauce pot, bring to the boil.  Once boiled, add fried chicken chop, then simmer over a low heat for 20-25 minutes, add seasoning.

3. To assemble, dish out chicken chop on serving plate, serve with saffron broth and garnish with coriander.  Serve at once.