Monday, April 7, 2014

Cooking Adventures | Chunky Salted Egg Chicken

Salted egg chicken, how hard can it be? 
That's how I convinced myself to make it hahah!

Truth is, it's not. 

To begin, and this is the hardest part, you need: 

1. to know that you'll need to do deep frying

2. to realize that you'll need to wash your hair after 
- even if you did wash it earlier today because you WILL smell like oil and chicken

3. be okay that there will be oil everywhere and be ready to scrub your counter and soak your pans

4. to get rid of the oil in a environmentally friendly way, there's this oil coagulator powder
you can find in Daiso that turns hot oil solid so you can throw it away (not down the sink).

Alternatively, to avoid 1-4, you can pan fry the chicken instead but it won't turn out as crispy la.

For chicken batter, mix all to form paste:
2 tbsp cornflour
2 tbsp custard powder
1/4 cup flour
1/2 cup water

To fry :
2 chicken breast, cut into cubes
 I used the breasts, but I'd recommend the thigh, it's tender-er.
2 steamed salted eggs
Some recipes only use the egg yolks but I use the whole thing, 
why waste haha. If you wanna use only yolks, up the amount to 3 yolks.
3 stalks of curry leaf
4 chilli padis 
or any amount to your preference of spiciness
1/4 can evaporated milk

To taste:
chicken stock
soya sauce

1. Marinate chicken with pepper, sugar and soya sauce
- my grandmother told me if you use your hands it's more evenly coated. You don't have to but her marinated-everythings always taste the best, just sayin.

2. Mix marinated chicken in batter
- the above technique applies here too, but to each his own hahaha.

3. Heat oil in wok, fry chicken until golden and crispy, remove and leave aside
- do not accidentally drop chicken in when removing. It will splatter, you will get burns in the shape of those splatters. True Story.

4. In another pan, heat oil and butter (I used about 2 tbsps of butter). Fry chilli padi and curry leaves till you smell it - curry leaves will look dark and crispy, be sure not to overcook as it burns easily.

5. Add salted egg and fry till it bubbles. Pour in evaporated milk and let it simmer.
- You can add or reduce evaporated milk depending on how saucy you like it.

6. Add pepper, chicken stock and sugar to taste.

7. Add in the deep fried chicken into pan and fry until sauce thickens.

8. Enjoice.

Barely any pics and these are from my instagram. I tried, but my hands were soaked in either chicken juice or smelling of chilli padi most of the time. How people take pictures of the ingredients and the process while cooking is beyond beyond me haha.

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