My Family Daily Bread, Pan Fried Chicken Breast with Hailam Style Chicken Chop Sauce – Recipe

I have been baking bread at home ever since some of the major suppliers of bread increased their price by 20 sen (cents) per loaf just because the price of sugar increases by 20 sen per kilogramme. I am against the steep increase of the price of bread because they definitely don’t use 1 kilogramme of sugar for one loaf of bread! Anyway, home made bread is so much better as I do not use bread softener, preservative or any other artificial ingredients. It takes me only 10 minutes to prepare the dough which I will leave it aside for the yeast to work for at least 2 hours. Then I will put the expanded dough in my bread pan and let it rise further for around half and hour. The baking takes only 25 minutes. Although I use normal flour the texture and final result turns out to be almost the same as the one sold commercially! This morning, my family had a nice breakfast of freshly baked bread and pan fried chicken breast with Hailam Style Chicken Chop Sauce.

Home Made Bread

Flour, 5cups, (I use normal flour but for better result use bread flour or high protein flour)

Dry Yeast, 1 teaspoon

Salt, 1 teaspoon

Sugar, 2 table spoons

Milk powder, 1 table spoon

Butter, 2 table spoons

Shortening, 2 table spoons

Mix all the dry ingredients together and then add in the butter. Add water and knead the dough until they are well mix. If you want soft and moist bread, add more water to the dough. Let the dough rise for around 2 hours. Then make a few folds with the dough and put it in a well greased bread pan. Bake in a preheated oven for 25 minutes at 200 Deg C.

Marinade

Chicken Breast, 4 pcs

Worcestershire sauce, 1 table spoon

Hickory Barbecue sauce, 1 table spoon

Cumin, ½ teaspoon

Lemon juice, from ½ fruit

Honey, 2 teaspoon

Salt to taste

Pepper to taste

Corn flour, 1 table spoon

Heat up non-stick wok and add in a little vegetable oil. Fry the chicken breast until it turns golden brown. Take out the chicken and leave the leftover gravy in the pan.

Hailam Style Sauce

Onion, 1 pc, cut into four

Tomato, 1 pc, cut into four

Carrot, 1 pc, diced

Cauliflower, around ½ rice bowl, cut into bite size

Celery, 2 stalks, cut into small pieces (optional)

Potato, 1 large, diced

Butter, 1 tablespoon

Corn flour mixed with water to thicken gravy

Thyme, ½ teaspoon (optional)

Pepper to taste

Salt to taste

A dash of soya sauce

Water

Use the left over oil and gravy in the pan to caramelise the onions. Add around 3 bowls of water. Add in the potato and let it boil until the potato turn soft. Put in the rest of the ingredients. If there is leftover marinade, add this in as well. Bring to a boil and thicken the gravy with corn flour water mixture. Pour the gravy over the pan fried chicken and serve. You can dip the home made bread in the gravy. Nice!