Hainanese chicken chop rice

ok, purists can stop yelling at me about how it's supposed to be Hainanese PORK chop rice. I just happened to have chicken in the fridge, ok? just substitute the chicken for pork chops lah! A couple of weeks ago I have some great Hainanese Pork Chop rice at this restaurant in Georgetown. It cost me RM12, along with a three-hour journey from my home outside USM to Georgetown. So, I decided to make my own, which cost me half price, although it still takes an hour to prepare because there's so many stages to cook. But worth it.

Hainanese Chicken/Pork Chop Rice
1 chicken cutlet (I used store-bought... what?! they're convenient!)
1 potato, cut in rounds
1 onion, sliced
3 tbsp frozen peas
optional) 1 broccoli stem, cubed

1/4 cup water or unsalted stock
2 tsp cornstarch
1 tsp vinegar
1 tbsp dark soy
5 tbsp ketchup
pepper to taste
(optional) hot sauce to taste

1. Steam peas and broccoli (if using). Set aside.
2. Shallow-fry potatoes, onions and chicken. Drain and set aside.
3. In a hot wok, mix in the rest of the ingredients together. Add chicken/pork and veggies, and simmer sauce to reduce by half. Serve immediately, with rice.

Breakdown:
Total Cost: RM6
Chicken chop: RM 3.50
Potato: RM0.70
Onion: RM 0.30
the rest were lying around in the pantry....