Salted Egg Yolk Chicken- creamy, delicious goodness!

hit a jackpot on this one!

we don’t know about you but NOTHING else can make afternoons happier than a well-made serving of Salted Egg Yolk chicken, with a balance of salty egg yolk, sweet sauce & spicy chillies!

while we’ve VOWED that nothing else can come close to New Station Rice Bar’s Salted Egg Yolk Chicken in a previous video, we realise that we were able to recreate a version which is PROBABLY just as good (?)

here’s a simple recipe for Salted Egg Yolk Chicken, which you can make EASILY at home, with ACTUAL salted egg yolks (instead of the powdered pre-mixes you can find in stores). trust us, this one takes the cake at being one of Chef Azfar’s proudest achievements - we still can’t get over at how SEDAP this one was..

@nomies.coSuperheroes actually do exist after all! Thank you, Kak Marlina for being the beacon for the community and making sure nobody goes hungry 💞 In celebration of SG60, POSB is rolling out a series of exclusive deals and experiences! 🎉 While these have been fully redeemed, more great deals are on the way – so stay tuned! 👀 These offers aim to make everyday essentials more affordable and uplift our community as we celebrate Singapore’s 60th birthday together.   #POSBSG60 #POSBSupportOurHeartlands @POSB

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Salted Egg Yolk Chicken

(serves 4-6)

400g boneless chicken (breast or thigh), cubed
1/2 tsp salt
20g ginger, minced
1/2 tsp onion powder (optional)
dash of black pepper
1/2 cup tapioca starch
2 tbsp cornstarch
600ml oil, for deep frying

sauce

5 salted duck egg yolks, steamed for 5 mins and mash until fine
50g unsalted butter
3 cloves garlic, minced
2-3 stalks chilli padi, sliced
3 stalks curry leaves
400ml evaporated milk
1-2 tbsp of condensed milk (adjust to preferred sweetness)
1 tbsp mushroom seasoning (optional)
salt, to taste

directions

• combine chicken with salt, minced ginger, onion powder and pepper. mix well and marinate for at least 2 hours or up to overnight.

• whisk tapioca and corn starches in a bowl. dredge the chicken cubes in the starches and coat well. heat a pot with oil on medium heat. once hot, deep fry the chicken pieces until the crust becomes nice and golden. set aside and paper towels.

• in a separate pan, melt butter on medium to low heat and saute the garlic, curry leaves and chilli padi until fragrant. then, add the mashed salted egg yolks and stir for 30 seconds.

• pour in the evaporated milk followed by the condensed milk and mushroom seasoning. stir well and let it simmer for 1 minute.

• toss in the pre-fried chicken pieces and coat the chicken well with the sauce.

• serve alongside steamed rice and a fried egg (optional).