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Salted Egg Chicken home Cooked V2

This is my salted egg chicken home cooked 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.

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