D'Open Kitchen

COOKING FOR THE SOUL

Salted Egg Yolk Chicken

Name: Salted Egg Yolk Chicken
Prep time: 20 min
Cook time: 20 min
Ingredients: 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); 1/8 tsp salt; 1/8 tsp White Pepper; 1/2 tsp Sesame Oil; 1/2 tbsp Hua Diao; 1 qty Egg Yolk (beaten); 6 tbsp Corn Flour

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.

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Prep Time 20

Cook Time 20

Marinate Time 30

Course Main Course

Cuisine Singapore

Servings portions

Calories 270 kcal

Equipment

Ingredients

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

Instructions

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!

Notes

You can replace chicken with other proteins etc prawns or squid

Nutrition

Calories: 270kcal

Keyword chilli, curry leaves, spicy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.