Chicken Chop with Black Pepper Sauce

Thanks to Chef Kamal from 'The Chef Restaurant' in Kemaman for this great recipe.

I'll try to stay as close as possible to the original recipe. (You know, I tend to change other people recipe and create different taste each time I cook the same dish. Sorry guys, can't help it :)

INGREDIENTS
4 boneless chicken thigh - butterfly them and marinate with...
Chili powder
Ground black pepper
Seasoning Maggie
for at least 30 minutes.

BLACK PEPPER SAUCE....
2 cups water
1 spoon ghee or butter (whichever you have)
5 potatoes - peel and cubed
1 cup fresh milk
1 spoon ground black pepper
Seasoning Maggie
3 spoon Campbell mushroom soup
3 spoon Spicy BBQ sauce, Knorr

DIRECTIONS
Boil water in a medium pot.
Add ghee and potatoes. Stir and cover until tender.
Drain the potatoes and put into a bowl. Set aside
Don't throw the water away.
Use about 2 spoons of the cooked potatoes.
Mashed and put back into the pot with the remaining water.
Over medium heat, stir and add all the ingredients.
Adjust the taste.

Mix the potatoes with mayonnaise, or sour cream with chives.
Cook the chicken on slightly greased pan until crispy and the liquid runs clear.
Serve with potatoes and salad. I'll leave this to your own creativity and imagination. Someone famous said, 'the rules for making salad is...THERE'S NO RULES!'