How to Make Salted Egg Yolk Chicken (Super Delicious) | 咸蛋炸鸡 скачать в хорошем качестве

How to Make Salted Egg Yolk Chicken (Super Delicious) | 咸蛋炸鸡

I’m a fan of salted duck eggs, and I’ve used them to create a variety of dishes on this food blog. Today, I’m excited to share a new recipe: salted duck eggs with chicken. For this dish, I make a sauce using cooked salted duck egg yolks combined with butter, which I then use to coat the crispy fried chicken. If you're not familiar with the flavor of salted duck eggs, the egg white is salty, while the yolk has a rich and creamy strong umami. The texture of the yolk is grainy and oily, making its overall taste quite unique—especially when it comes to the yolk. ======================================= Recipe: (Please download the recipe and read the full details at https://tasteasianfood.com/salted-egg... ) Ingredients A (marinate the chicken) 400g boneless chicken thighs 1/2 tsp salt 1/4 tsp ground white pepper 1 tbsp rice wine Ingredients B (the salted egg sauce) 4 salted egg yolks 2 sprigs of curry leaves 1 tbsp minced garlic 2 bird's eye chili Ingredients C (Others) 1 egg white cornstarch to coat the chicken oil for deep-frying 20g butter Method: 1. Cut the chicken into bite-size, about an inch in length. Next, season the chicken with salt, ground white pepper, light soy sauce, Chinese wine, and cornstarch. Set it aside and allow it to marinate for about one hour. 2. Remove the black ashes covering the salted duck eggs and crack them open. Separate the yolks from the whites. Place the yolks in a steamer and steam them for about 5 to 7 minutes until cooked. 3. Crack an egg and separate the yolk from the white. Dip the chicken pieces into the egg white, then coat them generously with cornstarch. Shake off any excess cornstarch. 4. Heat oil in a pan for shallow frying the chicken. Since I'm cooking at home, I won’t use an electric deep fryer, as it consumes more oil. Fry the chicken at about 170°C/340°Funtil it turns golden brown. 5. Once the chicken is golden brown, remove it from the oil and place it in a wire mesh strainer to drain off excess oil, or lay it on a kitchen towel to absorb any remaining oil. 6. Heat the butter over low heat in another pan and add chopped garlic, bird’s eye chili, and curry leaves. Sauté until they become aromatic. Next, mash the cooked egg yolks and add them to the pan. Increase the heat slightly and continue cooking until the mixture starts to foam. Taste and adjust the seasoning, adding more salt if needed. 7. Finally, return the crispy chicken pieces to the pan and mix them thoroughly with the butter and salted duck egg sauce. Once everything is combined, remove it from the heat and transfer it to a serving plate. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang   ======================================= The soundtracks in this video have the following Artlist license: License Owner - KWAN KA PANG License Number - 540246 Borrtex - A Quick Coffee