Happy New Year in advance to all. Has been such a hectic year end for me, and only got down to power up my laptop today. Guess this shall be my last blog post for the year even though there are still a couple of recipes that I’ve wanted to share. I shall try to upload all the backlog soon and hopefully also find time to try out new recipes which I’ve been pretty much lagging behind.
Coming back to this creamy salted egg yolk chicken from the archives, I had a previous recipe which is the Salted Yolk Yolk Chicken which comes off as a dry version and you can find the recipe here. This creamy version is an inspiration from the menu of our local Zhi Char stalls where they go an extra step in dunking the dry version in a creamy and savoury salted egg yolk sauce.
And since the deep fried chicken will be cooked in a creamy sauce, so expect the crunchiness to pale in comparison to the dry version but what you have in replacement will be a rich and luscious cream sauce that are put together by the custard powder and salted egg yolks which is also literally the way the Zhi Char stalls adopt in cooking this dish as well.
Serving this dish on a bowl of rice topped with a sunny side egg is all you need for a complete indulgence of the dish. So here’s the recipe to share !
Creamy Salted Egg Yolk ChickenCourse: Uncategorized
200g diced boneless chicken thigh (marinate with 1/2 tsp salt, 1/2 tsp garlic powder, pepper and 1/4 tsp sugar, 1 tbsp corn flour)
3 sprigs curry leaves
2 chilli padis, diced
1 tsp minced garlic
4 salted egg yolks, smashed
Salt/chicken powder to taste
1 egg, lightly beaten
3 tbsp instant custard powder mix with 200ml~ water
- Flour mixture:
3 tbsp flour
1 tbsp rice flour
Pinch of salt
- Coat marinated chicken pieces with beaten egg before dipping into flour mixture and strain away excess flour for deep frying.
- Heat up cooking oil in pot and deep fry chicken pieces until lightly brown. Drain on paper towels and set aside.
- When all chicken pieces are done, heat up the oil until hot again and deep fry a second time until chicken pieces are golden brown. Drain on paper towels and set aside.
- In another pan, heat up butter until melted before sautéing garlics, chilli padi and curry leaves until fragrant.
- Add in salted egg yolks and cook till they bubble.
- Add in custard mixture. If you prefer sauce to be more watery, you can add slightly more water when mixing the custard.
- Add salt/chicken powder to taste and cook till the mixture sizzles.
- Off flame and add in deep fried chicken pieces. Give it a few quick stirs to mix well before serving.