Thursday, March 27, 2014

Salted Egg Yolk Sauce Chicken


Salted egg yolk is 1 of my favorite ingredient. I used to dislike it (for unknown reasons) when I was young. 

But 1 fine day, my then boyfriend ordered a salted egg yolk dishes at the local tai-chow, & I fell in love with it since.

Salted egg yolk just taste so good in whatever dishes it is.


Step-by-Step Cooking Tutorials :

The ingredients you'll need : chicken, corn flour, all-purpose flour, curry leaves, cili padi (optional), salted egg yolks, evaporated milk, sesame oil, sugar, salt, white pepper, & water.

Place all the marinate ingredients in a zip lock bag (or a bowl).
Marinate the chicken for at least 1 hour.

Deep fry the chicken in hot oil until they're cooked, slightly browned.

Dish & drain on a kitchen towel.

Saute curry leaves & cili padi for a minute.

Then, add in the mashed salted egg yolk.

Pour the evaporated milk in & let it come to the boil.

Place the chicken back into the wok, mix well with the sauce.

The sauce will slowly thicken up.

Ready to serve. Enjoy!
 

Salted Egg Yolk Sauce Chicken

Ingredients :
2 chicken whole legs, cut into pieces
Oil for frying

Marinate :
1/2 teaspoon salt
1 teaspoon sesame oil
Dash of pepper
1 tablespoon water
1 tablespoon corn flour
1 tablespoon all-purpose flour

Sauce :
2 salted egg yolks, steamed & mashed
1 heaping tablespoon curry leaves
Optional : 1-2 cili padi
200ml evaporated milk
White pepper & sugar, season to taste

Directions :
  1. Place all the marinate ingredients in a zip lock bag (or a bowl), & marinate the chicken for at least 1 hour.
  2. Combine the ingredients of the sauce in a small bowl, set aside.
  3. Deep fry the chicken in hot oil until they're cooked, slightly browned. Dish & drain on a kitchen towel.
  4. Saute curry leaves & cili padi for a minute.
  5. Then, add in the mashed salted egg yolk.
  6. Pour the evaporated milk in & let it come to the boil.
  7. Place the chicken back into the wok, mix well with the sauce.
  8. Ready to serve once the sauce has thicken up.
 
Recipe adapted from ho ho jiak! Hawkers' Fair by Chef Alan Kok

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Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Thursday, March 27, 2014

Salted Egg Yolk Sauce Chicken

Reactions: 

Salted egg yolk is 1 of my favorite ingredient. I used to dislike it (for unknown reasons) when I was young. 

But 1 fine day, my then boyfriend ordered a salted egg yolk dishes at the local tai-chow, & I fell in love with it since.

Salted egg yolk just taste so good in whatever dishes it is.


Step-by-Step Cooking Tutorials :

The ingredients you'll need : chicken, corn flour, all-purpose flour, curry leaves, cili padi (optional), salted egg yolks, evaporated milk, sesame oil, sugar, salt, white pepper, & water.

Place all the marinate ingredients in a zip lock bag (or a bowl).
Marinate the chicken for at least 1 hour.

Deep fry the chicken in hot oil until they're cooked, slightly browned.

Dish & drain on a kitchen towel.

Saute curry leaves & cili padi for a minute.

Then, add in the mashed salted egg yolk.

Pour the evaporated milk in & let it come to the boil.

Place the chicken back into the wok, mix well with the sauce.

The sauce will slowly thicken up.

Ready to serve. Enjoy!
 

Salted Egg Yolk Sauce Chicken

Ingredients :
2 chicken whole legs, cut into pieces
Oil for frying

Marinate :
1/2 teaspoon salt
1 teaspoon sesame oil
Dash of pepper
1 tablespoon water
1 tablespoon corn flour
1 tablespoon all-purpose flour

Sauce :
2 salted egg yolks, steamed & mashed
1 heaping tablespoon curry leaves
Optional : 1-2 cili padi
200ml evaporated milk
White pepper & sugar, season to taste

Directions :
  1. Place all the marinate ingredients in a zip lock bag (or a bowl), & marinate the chicken for at least 1 hour.
  2. Combine the ingredients of the sauce in a small bowl, set aside.
  3. Deep fry the chicken in hot oil until they're cooked, slightly browned. Dish & drain on a kitchen towel.
  4. Saute curry leaves & cili padi for a minute.
  5. Then, add in the mashed salted egg yolk.
  6. Pour the evaporated milk in & let it come to the boil.
  7. Place the chicken back into the wok, mix well with the sauce.
  8. Ready to serve once the sauce has thicken up.
 
Recipe adapted from ho ho jiak! Hawkers' Fair by Chef Alan Kok

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

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