Fragrant Salted Egg Yolk Chicken

By Amy Beh

Prep

 Less than half hour | 

Cook

 About 1 hour

Ingredients

• 275g chicken breast
• 3 salted egg yolk, steamed until cooked then mashed
• 1 stalk curry leaves
• 1 tsp chopped cili padi
• 1 tbsp butter
• 1 tbsp oil
• 6 tbsp evaporated milk
Seasoning (A)
• Salt, pepper and sugar to taste
Batter (B)
• 2 tbsp cornflour
• 1 tbsp custard powder
• 60g plain flour
• 1 tbsp rice flour
• 125ml water
Sauce (C)
• 1/2 tsp chicken stock powder
• 1/8 tsp ground black pepper
• 1/8 tsp pepper
• 1 tbsp sugar or to taste

Method

Cut chicken breast into thin slices. Marinate with seasoning (A).
Combine batter ingredients (B) until smooth. Add marinated chicken and stir to mix.
Heat wok with enough oil. Drop the chicken pieces into hot oil. Deep-fry until crispy and golden. Dish out and leave aside.
Melt butter and add in oil. Fry curry leaves and cili padi until fragrant.
Add salted egg yolk. Fry until bubbly. Pour in evaporated milk and bring to a slow boil.
Add sauce (C) and return pre-fried chicken pieces. Fry until sauce is reduced and dry. Dish out and add a dash of black pepper.