Salted Egg Chicken

Step 1

Cut the chicken into bite-size pieces. Add one fresh egg.

Step 2

Season with salt and pepper. (Optional- Instead of salt, you can add enough of the separated salted egg white, which is quite salty).

Step 3

Mix well.

Step 4

In another bowl combine, tapioca flour, sweet potato flour along with salt, pepper and chilli flakes to taste.

Step 5

Mix well and coat the chicken pieces, one at a time. Shake off any extra flour.

Step 6

Fry in small batches using vegetable oil. Fry till a pale-gold colour is achieved. Set aside the fried chicken.

Step 7

Separate the 'salted' egg yolk from the whites. (We only need the yolk). To remove the charcoal paste from the salted eggs (if present), simply scrape gently and place under running tap water. (Be gentle - remember - its a raw eggshell under there).

Step 8

Place in a bowl and steam for 5 minutes. Mash the steamed egg yolk and set aside to make the sauce.

Step 9

In a wok ( use non stick if this is your first time making this sauce), heat oil and add the curry leaves.

Step 10

Once the curry leaves are fried, remove them from the oil and set aside for later.

Step 11

Add the chopped garlic to the oil in the wok.

Step 12

Sauté briefly till softened and add the red chilli padi. (Small hot chillies).

Step 13

Stir and add butter. This adds flavour and keeps the garlic from going brown.

Step 14

When the butter has melted, add the mashed 'steamed' salted egg yolk and stir.

Step 15

You will notice that it starts to become creamy first and then frothy.

Step 16

Be careful with this step, you don't want to burn the sauce. Stir vigorously till the sauce is smooth and creamy without allowing it to 'split'. This would cause the sauce to be oily.

Step 17

As soon as the sauce is smooth and foamy, add the fried chicken and the fried curry leaves and toss quickly.

Step 18

Remove from wok and serve immediately.

Step 19

This dish is great served over a bed of lettuce as an appetizer or as a side with rice or noodle dishes.

Step 20

Use up any extra, cut up into a free garden salad with lettuce, leaves and tomato... A squeeze of lime adds a great flavour to the chicken too.