Salted Egg Yolk Chicken

I was inspired to cook this dish after reading Wendy 's blog  Table For 2 or more  :) she is the pregnant one but looks like I am the one with a sudden craving  :p  I have some chicken breast meat left so it was a good idea to use them for this dish. I used what I have in the fridge. I have 2 salted duck eggs  left in the fridge so I used up the 2 salted egg for this awesome and tasty restaurant dish. The curry leaves are a plenty in the garden ...flourishing well becoz it has been pouring heavily lately. I don't have evaporated milk so I substituted it with non dairy cream and it turned out delish just the same .

I find using potato flour for coating

is better than using tapioca flour...

the crisp-ness can last longer 

 
















for me I like it with a garlicky fragrant so I added in some garlic

though Wendy's recipe did not call for garlic :p

I don't know why I can't make the salted egg yolks fluffy

like she described but just the same it tasted good too

I added a dollop of non dairy cream in place of evaporated milk

then add in the crispy fried chicken cubes and stir fry

till it is coated with the salted egg yolks mixture

Jo loves this dish and I will make this

again later in the week :) love the tasteof salted egg yolk and the
garlic blended together yumm yumm ....
awwww inhale slowly and you

will get the kick from the aromatic curry leaves

..... I bet after reading thru'  you will crave for this too :p

Salted Egg Yolk Chicken ( taken from Wendy )

(A)

350gm boneless whole chicken leg, cut into 1 inch thick large slices * I used chicken breast- diced

1/3 tsp salt

pepper

1 egg white

1 cup tapioca starch * I used potato flour

oil for deep frying * I used 1 cup grapeseed oil

Dry chicken properly. Mix chicken with salt and pepper. Then put in egg white. Marinate for half an hour, at least. Coat whole pieces of chicken with tapioca starch. Dust off extra starch.

Deep fry chicken pieces until golden and crispy.

(B)

2 Tbsp butter

2 sprigs curry leaves, remove from stem, leaves only

1 or 2 bird’s eye chilli, sliced

3 salted egg yolks, steamed and mashed * I used 2 salted egg yolks

2 Tbsp evaporated milk * I used non diary cream

1 tsp grapeseed oil

1/3 tsp salt

½ tsp sugar

* I added 3 pips of chopped garlic

In wok, on medium heat , put in oil, garlic and butter. When butter has melted, put in sliced chilli and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant (won’t take long). Turn heat to low and put in milk, salt and sugar. Turn heat to high and and cook until very bubbly. Put in chicken and toss until well coated.

Bon appétit

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