Friday, 1 June 2018

Salted Egg Yolk Chicken


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.....

Ingredients :
-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

Method :
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.

31 comments:

  1. This dish is so so so tasty! Especially that you use real duck salted egg yolk. Did you eat this dish with your partner and finish it in one sitting? Somehow I have the impression that this dish does not keep well in the fridge, that the salted egg yolk would lose some of its creamy rich fragrant in the fridge.

    ReplyDelete
    Replies
    1. You are right. This has to be eaten on the same day, fresh from the wok!

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  2. for those of us who looooove salted egg yolk, this is quite painful to look at without being able to taste it, heheh! :D it looks glorious, and i love the texture of the coating :)

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    Replies
    1. Cooking and eating this dish is like fulfilling a fantasy hee...hee...

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  3. I love this...drooling now looking at the photos.

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    Replies
    1. hee..hee... quite easy to cook except for the deep frying part.

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  4. Oh me oh my!!! That looks like to die for! All the restaurants kalah dah!!!

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  5. This looks like a restaurant-quality dish...in fact, better than some restaurants! ^.^ I'm with you on those who toss away the egg yolks. If they want to do that, they should just stop eating eggs altogether! >_< Actually, this doesn't look all that difficult to assemble (except I hate the deep-frying part...I'm assuming you used chicken thigh meat?). My son loves salted egg yolk anything....I should so make this. ^_*

    ReplyDelete
    Replies
    1. Oohhhh...thank you for the compliments! I used those ready cut chicken cubes from Aeon. Thighs would be much better. Yeah, the deep frying part is a bummer but once in a blue moon it's ok. Hope you try it :)

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  6. I really love every dish that coats with salted egg yolk nowadays. Even cookies are coated now and soon my coffee latte might have egg yolk sprinkled too. Bring on! Oh yeah, they are selling ready salted egg powder in bottles now. Would it be the same?

    I do know many retards who threw away all the yolks for health reasons.

    ReplyDelete
    Replies
    1. LOL! I am crazy over salted egg yolks too. I don't know about salted egg yolk powder but I reckon the real thing is better.

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    2. You know what?? Many restaurants are using this easy powder form direct from bottles now.

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  7. Salted egg-yolk makes my knees weak! Yummy! xoxo

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  8. Anything salted egg yolk i like

    And what? Throw away the yolks? That is the most delicious and enjoyable part

    ReplyDelete
    Replies
    1. Yup, some people don't eat the yolks. So wasted :(

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  9. I'm definitely not a person who discard egg yolk :P
    Your salted egg yolk chicken is so sinful with more that generous amount of SEY!

    ReplyDelete
    Replies
    1. heh..heh...make at home can have extra salted egg yolks!

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  10. nyum2... i think i should share it to my wife. we have tried to cooked this before. but the taste is 'boleh la...' for us. hehe

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  11. Hi Phong Hong, This looks super delicious and mouth watering! I love salted egg yolk :D

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  12. Looks lovely but i am one of those guilty ones who discard the yolks and only have the egg white :)

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  13. I love the yolks! And anything butter-salted-egg-yolk dish is yummy to me! :D

    ReplyDelete

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