Hubby requested to take over the cooking last week, much to my delight – as I was feeling pretty worn out on that day.
He then took this opportunity to whip up one of his favourite ‘tze char’ dishes, which unfortunately happens to tip on the unhealthy range of the food scale.
Some things are just better left for the hubby to handle, and that includes cooking dishes that require deep-frying and way too many salted egg yolks!
Here’s his recipe for the Salted Egg Yolk Fried Chicken, which I admit, was very yummy…just that I won’t allow this to appear on the dinner table too often:
For this you will need:
500g boneless chicken thighs
1 egg, beaten lightly
1 cup tapioca flour
Salt and pepper to taste
Cooking oil for frying
For the salted egg sauce:
2 tbsp butter
1 tbsp olive oil
60ml fresh milk
4 salted egg yolks, steamed and mashed
1. Marinate chicken pieces with egg, salt and pepper.
2. Roll chicken pieces in tapioca flour. Shake off the excess flour and transfer onto a plate lined with baking paper.
3. Heat oil in pan and deep-fry chicken until golden brown. Transfer onto a plate with paper towels to drain and remove excess oil.
4. In a separate pan, melt the butter and add salted egg yolks. Cook until mixture becomes bubbly.
5. Turn to low heat and add fresh milk and a pinch of salt.
6. Pour fried chicken pieces to then pan, and toss until coated evenly.
- If you are serving this to adults, you may add in curry leaves and chilli padi for that extra kick.
- You can also marinade the chicken pieces with a touch of chinese wine.
- Remember to enjoy this dish in moderation 🙂