This is not the first recipe that I have on salted egg yolk dishes. On October 13, 2013, I issued this post: Curried “Buttered” Meat Slices With Salted Eggs.. based on one internet recipe but I did not like it because it is overly oily and I found that it is not attractive at all. I have seldom or never promote this post for two years..
Last year, I have prepared another time using my own modified recipe but I did not share with readers because it does not look appealing either.
Yesterday, I have decided to relook the recipe and come out with this recipe which the sauce less oily and I have also change my method of deep frying the meat. In the previous attempt, I have used recipe that called for using corn flour to coat the meat for deep frying.
Unsure of the reasons, every time I used corn flour, it dirtied the deep frying oil and the coating tends to drop. May be my skills is not up to standard yet but I am very very wary of deep drying using corn flour.
I resorted back to my favourite deep frying flour combination- self raising flour and rice flour. I have been using this flour combination many times and every time, it yields good result that is crispy even after hours. Of course if you soaked it in the sauces, it will definitely be not as crispy.
To reduce the butter used and oiliness, I have decided to add in custard powder for both the colour and enhance the improved the cohesiveness of the sauce with the meat.
This is definitely a successful attempt. The chicken is not oily at all and it has strong aroma of curry leaves and butter. The only setback that I have for this illustration is the salted egg yolk aroma is not strong enough. Well I have already used 4 salted egg yolks which I think it is sinful enough, obviously I believed you need at least 8 salted egg yolks for this recipe. But this is up to readers, the aroma is there but the curry leaves aroma is empowering. For me and my families, we can accept it for health reasons.
WHAT IS REQUIRED
Servings: 3-4 adult servings
- 4 boneless chicken drumsticks , cut into 1 inch cube
- 1 egg
- Pinches of salt
- Dashes of white pepper
- 3 tablespoons of rice flour
- 3 tablespoon of self raising flour
Salted egg yolk sauces
- 1 sprig of curry leaves
- 2 chilli padi
- 25 grams of butter
- 2 tablespoons of custard powder , mixed with 6 tablespoons of water
- 1 tablespoon of minced garlic
- 6-8 salted egg yolk
- 1/3 tablespoon of sugar
STEPS OF PREPARATION
- Marinate the chicken with eggs, salt and white pepper for at least 1 hour in the fridge.
- Get ready a bowl, sift in the rice flour and self raising flour. Put the chicken in the bowl of flour. Use hand or a tablespoon to stir the chicken until all the chicken pieces are evenly coated.
- Heat up a pot of hot oil, deep fry the chicken under high heat until golden brown. Drain and set aside.
- Mash the salted egg yolk and set aside.
- In a pan under medium heat, sauté the minced garlic until aromatic, add the sugar, salted egg yolk and curry leaves. In this process you will note that the whole pot become very bubbly, do not worry and just keep stirring at low to medium heat. Once the aroma of curry leaves and salted egg yolk emitted (about 1-2 minutes), add the custard starch solution, stir until well combined. Off the heat, add the chicken cubes and sliced chilli padi, stir fry until well combined. Best served hot as a standard dish in a Chinese meal.
Any dishes that have salted egg yolk sauces basically used salted egg yolk, curry leaves and butter. You can use this recipe for deep fried prawns, pork ribs or even tofu. If still do not have a recipe for salted egg yolk sauces, you may want to give this a try. Lastly, you need no salt in salted egg yolk sauces as it is already savoury enough.
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