Salted Egg Chicken

Salted Egg Chicken (4 March 2012)

Salted egg coated meat or seafood is, I believe, a fairly recent dish. I don't remember having salted egg stirfry 20 years back! It became a hit when salted eggs were used to cook crabs and prawns. Now you could cook just about anything with the same method!

I chose to cook chicken as my kids don't take a lot of seafood. For the same recipe, you could cook squid, crab, prawns or other white meat. Do try to mix your flour as I did - this is a trial & error process until you get the type of crunchy feel that your family likes. You could also use dry flour mixture instead of a batter. If you do, remember to dip the meat in egg before coating with flour!

Salted Egg Chicken Recipe

Ingredients:
2 pieces of breast meat, cut in small cubes or in strips
3 salted egg yolks
1 sprig of curry leves
1/2 cup of evaporated milk
1 tbsp of butter
1 clove of garlic, minced
Salt & pepper

Frying Batter:
50g plain flour
1 tbsp rice flour
1 tbsp custard flour
Water

Seasoning:
1/2 tsp chicken powder
A pinch of sugar
A dash of black pepper

Method:

1.  Steam salted egg yolk until it is soft then mash the yolks in a bowl
2. Marinade chicken with salt & pepper for 15 minutes
3. Prepare the frying batter by mixing the flours in a mixing bowl and adding water gradually to get a consistent gooey texture. Make sure you pour the water in slowly as you don't want a runny batter.
4. Heat up oil for deepfrying. Dip chicken cubes into batter before dropping into the oil. Fry till golden brown. Remove and drain oil.
5. In another wok, heat up 1 tbsp of butter. Saute garlic mince and pour in mashed egg yolk. On low fire, saute egg yolk until you see bubbles, then add curry leaves and evaporated milk. Stir for 1 minute.
6. Return fried chicken cubes to wok. Add seasoning and give wok a good toss. Serve hot!