Salted Egg Yolk Chicken
Recipe by Trish yee
Salted egg is a favourite among Singaporeans. We have invented many innovative salted egg yolk dishes; from snacks to desserts even ice cream! You will definitely find salted egg yolk dishes in every restaurants and zi char stalls. If you can't find salted egg in your country, you can use salted egg yolk in powder form which you can find them selling online.
Prep Time 20 mins
Cook Time 20 mins
Marinate Time 30 mins
Course Main Course
Servings 4 portions
Calories 270 kcal
- 400 g Chicken Thigh or breast cube
- 3 qty Salted Egg Yolks
- 3 stalks Curry Leaves stem removed
- 2 cloves Garlic minced
- 1 qty Chili Padi chopped
- 20 g Butter
- 1 tablespoon Vegetable Oil
- 1/8 tsp salt to taste
- 1/8 tsp White Pepper to taste
Seasoning for Chicken
- 1/8 tsp salt
- 1/8 tsp White Pepper
- 1/2 tsp Sesame Oil
- 1/2 tbsp Hua Diao
Coating for Chicken
- 1 qty Egg Yolk beaten
- 6 tbsp Corn Flour
Steam the salted egg yolks for about 20 minutes. Once steamed, mash the yolks with a fork and set this aside.
Remove excess moisture from the chicken. Season with salt and pepper
Beat 1 egg into the chicken then lightly dredge them in cornflour.
Shake off excess flour and deep fry the chicken for about 5-6mins or until it turned golden brown.
Place the chicken on kitchen towels to drain. Set this aside.
In a same pan, drain the excess oil, saute mince garlic in a little vegetable oil and butter for 30 seconds.
Add curry leaves and chili padi. Cook another 30 seconds.
Add the mashed salted egg yolk and stir this over medium heat.
Add the chicken to the sauce. Season with salt and white pepper and toss until well-coated.
Serve hot with rice!
You can replace chicken with other proteins etc prawns or squid
Keyword chilli, curry leaves, spicy