A delicious Chicken Salted Egg recipe featuring crispy, juicy, slightly spicy chicken coated in amazing umami flavor, a rich, creamy salted egg sauce with garlic, chili, and aromatic curry leaves. Ideal for serving with steamed rice and you’ll never be able to eat just one piece!
1. Cut chicken thigh into bite-sized. Combine chicken with the rest of the chicken ingredients in a medium mixing bowl and mix well. 2. Heat oil in a pan over medium heat and deep fry chicken mixture for about 6-8 minutes. Remove from the heat and rest it on a cooling rack for 5 minutes, then turn the heat to high heat and fry again the chicken for 2 minutes.
Salted Egg 1. In a mixing bowl, 2. In a pan over low heat, add margarine and vegetable oil. Once hot, add garlic, bird's eye chili, curly red chili, and curry leaves and cook until fragrant.
3. Add salted duck egg yolk and cook for 1 minute then pour in milk and add chicken stock powder, MSG, and sugar and stir until well combined. Once the sauce is thicken add back cooked chicken to the pan and stir until well coated. 4. Remove from the heat and place it on a serving plate. Serve with warm rice, enjoy!