I woke up this morning and had this sudden urge to try cooking Salted Egg Yolk Chicken for my family since it is my off day today. Therefore, I googled and tried to find a simple recipe for it. However, Google seems to know that I do not know which parts of chicken to buy and hence, it suggested chicken wings to me as I was keying in the search terms. Haha.
Recipe with Pictures
Serves 3
Ingredient list:
For the oven-baked chicken wings
- 300g of chicken wings (or about 9 pieces)
- Salt and pepper
- ½ tbsp. of light soy sauce (my own addition)
- 2 tbsp. of plain flour
- 2 tsp of baking powder
- 1 egg (my own addition)
For the salted egg yolk sauce:
- 2 salted egg yolks, mashed
- Some curry leaves, garlic and chili padi, sliced (I removed the seeds so that they would not be that spicy)
- Some garlic, diced
- 4 tbsp. of plain water or low fat milk
My Oven Settings:
220°C; top and bottom heat; about 12 minutes then flip the chicken wings and bake for another 8 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Wash and marinate chicken wings with some salt and pepper and light soy sauce. Keep refrigerated for at least 2-3 hours. (I marinated them early in the afternoon.)
2. Take the wings out of the fridge and coat them evenly with flour and baking powder.
3. Beat in egg and coat evenly.
4. Bake them in a preheated oven at the settings mentioned above. Remember to flip them over after about 12 minutes!
5. Set aside and prepare the sauce.
6. Wash curry leaves. (This step is to remind me that I can wash the leaves without worrying that its smell would be washed away, something which I was initially worried about).
7. In a frying pan, stir-fry garlic, chili and curry leaves till the garlic turns golden brown.
8. Add in the mashed salted egg yolks.
9. Stir in chicken wings to coat.
10. Serve hot! (They do not taste as nice when cold).
Recipe Only
Click to show/hide recipe
Serves 3
Ingredient list:
For the oven-baked chicken wings
- 300g of chicken wings (or about 9 pieces)
- Salt and pepper
- ½ tbsp. of light soy sauce (my own addition)
- 2 tbsp. of plain flour
- 2 tsp of baking powder
- 1 egg (my own addition)
For the salted egg yolk sauce:
- 2 salted egg yolks, mashed
- Some curry leaves, garlic and chili padi, sliced (I removed the seeds so that they would not be that spicy)
- Some garlic, diced
- 4 tbsp. of plain water or low fat milk
My Oven Settings:
220°C; top and bottom heat; about 12 minutes then flip the chicken wings and bake for another 8 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Wash and marinate chicken wings with some salt and pepper and light soy sauce. Keep refrigerated for at least 2-3 hours. (I marinated them early in the afternoon.)
- Take the wings out of the fridge and coat them evenly with flour and baking powder.
- Beat in egg and coat evenly.
- Bake them in a preheated oven at the settings mentioned above. Remember to flip them over after about 12 minutes!
- Set aside and prepare the sauce.
- Wash curry leaves. (This step is to remind me that I can wash the leaves without worrying that its smell would be washed away, something which I was initially worried about).
- In a frying pan, stir-fry garlic, chili and curry leaves till the garlic turns golden brown.
- Add in the mashed salted egg yolks.
- Stir in chicken wings to coat.
- Serve hot! (They do not taste as nice when cold).
Comments:
I think a good salted egg yolk dish should have the heavenly smell and taste of salted egg yolk, without the whole dish being too salty or overwhelming (or jelat) that one can only eat a little bit of it before being sick of the taste. This recipe brings out the taste just right and this why I love it. Another plus point would be that the chicken wings are baked!, not deep-fried! Yet, the wings are still crispy (not as crispy as deep fried ones obviously) and smell damn good even while baking in the oven! Even my brother who wanted to eat healthily commented that they smelt great and ate a piece immediately once they are ready. Haha. *thumbs up!*
Adapted from: Ms Sharon of Delishar
