Creamy Salted Egg Chicken
A dish that would satisfy even the most discerning salted egg fan. Juicy chicken fried to golden perfection and coated with a velvety cream of golden salted egg cream. The latest trendy dish loved by all Singaporean diners.
Ingredients
Chicken Thigh Marinade
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Boneless Chicken Thigh, cubes 600 g
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Whole Egg 1 pc
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Rice Flour 30 g
Salted Egg Paste
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Water 20 ml
Before Serving
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Chilli Padi, sliced 6 g
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Curry Leaves 6 g
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Evaporated Milk 100 ml
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Sugar 3 g
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Margarine 75 g
Preparation
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Chicken Thigh Marinade
- Marinate chicken thigh cubes with Chicken Seasoning Powder and egg in a mixing bowl.
- Chill in chiller for 2hrs before use.
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Salted Egg Paste
- Mix water with golden salted egg powder.
- Form into a paste and set aside.
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Before Serving
- Coat chicken cubes with rice flour and deep fry it in wok with hot oil till golden brown.
- Strain and drain off oil, set aside.
- Melt margarine in heated wok, add in curry leaves and chilli padi.
- Add in pre-mix salted egg paste.
- Stir fry on low flame till mixture is foamy.
- Add in evaporated milk, chicken powder and sugar.
- Bring to a simmer stage.
- Add in crispy chicken cubes and toss well in wok.
- Transfer creamy salted egg chicken to plate.
- Ready to serve.
