Salted Egg Yolk Butter Chicken

In Malaysia, salted egg yolk fried food and butter chicken are two very famous Chinese dishes craved by many. This is a recipe that combines these two into one to make an even more delicious recipe.

Ingredients

Fried Chicken

2 Boneless chicken legs (cut into 8ths)
1 egg
100g oatmeal (lightly ground oats)

Salted Egg Butter Sauce

250g evaporated milk
3 salted egg yolks
8g garlic (sliced)
40g onion (sliced)
2 bird’s eye chilli (sliced thinly)
3 stalks of curry leaves
¼ tsp salt
40g butter (10g for initial cooking, 30g for after cooking)

Instructions

Step 1

Preheat an oven to 200C. Place the chicken into a bowl and crack in the egg and mix well. Fill another bowl with the oatmeal.

Step 2

Coat the chicken with the oatmeal and set aside

Step 3

Line a baking tray with non stick paper and place the chicken pieces on the tray 1 inch away from each other

Step 4

Bake for 10 minutes or until golden brown and then set aside on a drying rack to cool it down after its cooked

Step 5

Place the salted egg yolks in a steamer for 15 minutes and allow to cook through

Step 6

Once cooked, take it out and crush it finely with a fork

Step 7

Then heat up a pan on medium heat and add in 10g of butter. Let it melt

Step 8

Once melted, add in the curry leaves, bird’s eye chilli, onion, and garlic, and saute for 2 minutes.

Step 9

It should be very fragrant now. Add in the crushed salted egg yolk and stir fry for another minute

Step 10

Then add in the evaporated milk and the salt and cook for another 3 minutes. The thickness of the sauce should be like cream. If it is too thick, add more evaporated milk. If too thin, then you can continue to cook it until the consistency is reached.

Step 11

Then add in the remaining 30g of cold butter and stir it into the sauce

Step 12

Once the sauce is ready, pour it into a bowl with the fried chicken and serve.

Halal Friendly

Recipe by

Head chef