Wednesday, April 20, 2011

Fried Chicken With Salted Egg Sauce

2 chicken whole legs, cut into pieces
1 cup oil for deep-frying

1/2 tsp salt
1/2 tsp sesame oil
Dash of pepper
1 tbsp water
1 tbsp cornflour
1 tbsp plain flour

2 salted egg yolks, steamed and smashed
2 sprig curry leaves
4-5 chilli padi, chopped
200 ml evaporated milk

1 tsp sugar
Dash of pepper

Mix chicken with marinade and marinade for 1 hour.
Heat up oil for deep-frying, deep fry the chicken until golden brown and cooked.
Dish and drain.
Leave 1 tbsp oil in wok, sitr fry mashed egg yolks, curry leaves and chilli padi until fragrant.
Add evaporated milk, seasoning and bring to boil.
Add in the fried chicken and stir fry until well mix and the sauce has thickened.

This recipe used 200 ml of evaporated milk, which , you can see into the photo, quite gravy.
 er...but my kids just loves the gravy and the chicken was so tender.
Maybe next time I'll use 100 ml of evaporated milk, for a drier dish.


Pete said...

I love this salted eggs chicken. The last time I cook, don't have evaporated milk in stock, so cooked without it.

Cheah said...

This is one dish that I never fail to order when I dine out. Yours look very appetising!

Jeannie said...

Wow! another one of my favourite recipes:D I just tried your plum sauce chicken and it was delicious!

sarahSAM said...

I tried your dish. Its super nice. My whole family love it. Thank you so much for the recipe!