2 pieces chicken thigh (whole leg)
Seasoned flour (mixed together):
3 tbsp flour
Dash of salt and pepper
2 tbsp oil
1 cup water
1 tsp chicken stock granules
Salt to taste
A pinch of sugar
A dash of pepper
Gravy:
1 tbsp butter
1 tbsp flour
3/4 cup diluted evaporated milk
salt and pepper to taste
Corn Fritters:
50g flour
50g self-raising flour
1/4 cup evaporated milk
1 egg yolk
1 tin cream corn (200g)
Dredge chicken thigh in seasoned flour. Heat butter and oil in a large nonstick pan and pan-fry chicken. Cover the pan and fry till chicken is golden brown. Turn over the chicken when one side browns.
Add water to the pan a little at a time, cover pan and allow to simmer until chicken is tender and gravy has thickened. Remove chicken pieces to a serving plate. Leave the pan unwashed.
To make gravy: Heat butter in the unwashed pan. Add the flour and mix it thoroughly to form a "roux" or paste. Add milk, working into the gravy. Add salt and pepper to taste. Pour this sauce over the chicken and serve with deep-fried potato chips, fried tomato halves, fried bananas, boiled baby carrots and corn fritters.
To make corn fritters: Sift the two flours together. Mix egg yolk with milk. Add in sifted flour. Beat till batter is smooth. Add in cream corn. Heat oil and drop tablespoon of corn batter to fry till golden brown.
