# Recipe extracted from Table for 2…. or More.
Hubby & I have always love dishes with salted eggs. Even our favourite seafood, crab, we tried in salted eggs style too. It’s really yummy.
This round, I’m using Chicken Breast Meat. The next round, I might try with prawns. It’s not difficult to get the ingredients. I bought all from NTUC.
I must remind myself to get everything ready before I on the fire. I fried the garlic till too long and it’s burnt.
350gm Chicken Breast – Diced
1/3 tsp salt
1 egg white
1 cup potato flour
oil for deep frying
Dry chicken properly. Mix chicken with salt and pepper. Then put in egg white. Marinate for half an hour, at least. Coat whole pieces of chicken with tapioca starch. Dust off extra starch.
Deep fry chicken pieces until golden and crispy.
2 Tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 or 2 bird’s eye chilli, sliced
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
1 tsp oil
1/3 tsp salt
½ tsp sugar
In wok, on medium heat , put in oil, garlic and butter. When butter has melted, put in sliced chilli and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant (won’t take long). Turn heat to low and put in milk, salt and sugar. Turn heat to high and and cook until very bubbly. Put in chicken and toss until well coated.
* I am submitting this dish to Aspring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.