Another fridge cleaning dish. Yup, I had four salted duck eggs in the fridge which were meant for Salted Egg Yolk Cookies.
But no, those cookies are a lot of work - dough needs to be chilled, involves cookie cutters, egg wash, blah..blah...blah... Nope. Ain't doing all that.
So the next best thing would be to make Salted Egg Yolk Chicken since a have a batch of chicken pieces all ready to be fried.
But first up. Steam and mash the salted egg yolks.
Is that beautiful or what? That's a whole lot of egg yolks. About right for 500g of chicken. I mean, seriously, if you want to eat Salted Egg Yolk Chicken, you gotta go all the way. You gotta be able to see and taste the salted egg yolks. Right?
Cholesterol? Get out here. I tell you, egg yolks are good for you. My apologies to those of you who discard egg yolks and eat only the whites. You are being very silly. Unless of course you happen to dislike egg yolks for whatever reason.
I'll have to say this is one oily dish, because the fried chicken is tossed in a mixture of melted butter and salted egg yolks. So eat this sparingly.
The marinade for the chicken is simple - just salt, pepper and egg white. Marinate for just 1/2 hour or so and then coat the chicken with flour and deep fry until crispy.
Before frying the chicken, I fried 2 sprigs of curry leave until crispy. These are for garnishing and they are very aromatic.
To make the sauce, it's quite easy. Mix some evaporated milk with sugar and salt and set aside. Then heat a little bit of oil in the wok and add butter. Let it bubble up and then add extra curry leaves and sliced chilies. Fry till fragrant and then add in the evaporated milk and let it come to a boil. Chuck the fried chicken on and give a good stir to mix it all up.
After that it's nom nom nom nom nom.... So good!
Salted Egg Yolk Chicken
Recipe source : Adapted from Table for Two Or More.....
-500g chicken, chopped
- 1 tsp salt
- 1 tsp pepper
- egg white from 1 egg
- a few tablespoons of tapioca flour, enough to coat chicken
- 2 tbsp butter
- 1 tbsp oil
- 4 sprigs curry leaves, use leaves only
- 3 bird's eye chilies, sliced
- 4 salted egg yolks, steamed and mashed
- 3 tbsp evaporated milk
- 1 tsp sugar
- 1/2 tsp salt
1. Marinate chicken with salt, pepper and egg white. Set aside for 1/2 hour.
2. Heat oil in a deep pot and fry leaves from 2 sprigs of curry leaves until crispy, remove and set aside.
3. Coat each piece of chicken with tapioca flour, shaking off excess, and deep fry until crispy. Remove and drain on paper towels.
4. Mix evaporated milk, salt and sugar. Set aside.
5. Heat wok and add oil and butter.
6. When butter has melted, fry remaining curry leaves and sliced chilies until aromatic.
7. Add mashed egg yolks and let the mixture boil and bubble.
8. Add the evaporated milk and increase flame to bring to a boil.
9. Add fried chicken and stir to coat.
10. Dish out and garnish with fried curry leaves.