Home Cooked Salted Egg Chicken V2

This is my home cooked salted egg chicken v2 (version 2). I will be repeating the same ingredients as per-my version 1 with some added improvement.

Marinate:

• chicken breast meat or boneless chicken meat (cut into small chunks).
• light soy sauce.
• wheat flour.
• corn flour.
• egg (1 should be sufficient depending on portion size).
• a pinch of salt.
• black or white pepper.
• 5 spices powder (optional).
• Chinese wine (optional).
• mixed well and fridge for 1 hour or more.

Cooking ingredients:

• minimum 2 smashed salted egg york (only york). Note: Keep the whites.
• a bit of sugar (2 lumps and is optional).
• evaporated milk.
• chopped garlic.
• chili padi (bird’s eye chili).
• curry leaf.
• margarine or butter (i prefer margarine).
• a small bowl water.

Cooking:

• deep fry chicken:
  • deep fry chicken until golden brown on outside (when oil started to splash, time to remove the chicken).
  • Keep aside.
• cooking:
  • margarine or butter and heat up pan.
  • add chopped garlic.
  • add curry leaf.
  • add chili padi.
  • add salted egg york.
  • add evaporated milk.
  • add water.
  • fry till fragrant. (fry till you are able to smell salted egg york).
• stir until bubbly.
  • add chicken.
  • stir fry until mixture covers all parts of chicken.
  • add some evaporated milk or water if pan start to dry up.
  • Best with low heat.