Salted Egg Yolk Chicken

I’ve got winter blues. The weather is dreary and COLD. We have so much snow until I am so fed-up of shoveling it. We are expecting more snow next week. At this time of the year I wish I am in Malaysia celebrating CNY with my family. I need something to perk me up. What can be better than this sinful chicken dish? When I saw the recipe over at Wendy’s not too long ago, it spoke to me. Actually it yelled at me “Make me right away” ha ha... I did slight changes to Wendy’s recipe. Instead of tapioca starch I used cornstarch and add some garlic to it. This is a wonderful dish and I think it will be nice to serve it for CNY reunion dinner.

Ingredients:
Adapted from Table for 2

2 pieces chicken breast – remove skin and fat and cut into 1” chunks
½ tsp salt
Dash of pepper
1 egg white
½ cup cornstarch

1. Pat dry chicken with paper towel. Mix chicken with salt and pepper. Then put in egg white. Marinate for an hour. Coat the chicken pieces with cornstarch.
2. Deep try chicken until golden brown. Remove and drain oil on paper towel.

Sauce:

2 Tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 red chili – sliced thinly
2 cloves garlic – finely chopped
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
1 tsp oil
1/3 tsp salt
½ tsp sugar

1. In wok, on medium heat, put in oil and butter. When butter has melted, put in sliced chili, garlic 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.
2. Turn heat to low and put in milk, salt and sugar. Turn heat to high and cook until very bubbly. Put in chicken and toss until well coated. Dish out and serve.