Salted Egg Yolk Chicken

 

Ingredients: (serves 2)

(A)    Marinade the chicken

        200 g. chicken thighs

        1/4 tsp. salt

        A pinch of ground white pepper

        1 tsp. light soy sauce

        1/2 tbsp. rice wine

(B)    The salted egg sauce

        2 salted egg yolks (cooked and mashed)

        2 sprigs curry leaves (remove stem)

        1/2 tbsp. garlic (chopped)

        2 bird's eye chili (cut into pieces)

        A pinch of sugar and salt (to taste, if needed)

(C)    Others

        1 egg white

        Corn flour (to coat the chicken pieces)

        Cooking oil (for deep frying)

        15 g. unsalted butter

Methods:

1. Cut the chicken into bite-size pieces.  Season the chicken with salt, ground white pepper, light soy sauce, Chinese wine and corn flour.  Set it aside for about an hour.
2. Heat oil in a pan for shallow frying the chicken.
3. Dip the marinated chicken, piece by piece into the egg white, then coat them generously with corn flour.  Shake off any excess corn flour.
4. Fry the chicken until both sides turn golden brown.  Remove from oil and place on a kitchen towel to absorb any remaining oil.  Repeat until all is done.
5. In a clean pan, heat butter over low heat.  Add garlic, bird's eye chili and curry leaves.  Saute until aromatic.  Add mashed salted egg yolk, increase the heat slightly, and continue cooking until the mixture starts to foam.  Taste and adjust seasoning, add a bit of sugar/salt, if needed.
6. Finally, return the chicken pieces to the pan and mix them thoroughly  with the butter and salted egg sauce. Once everything is well combined, remove from heat onto a serving plate.

I adapted this recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.