Last year, I attempted to cook this. You know, without looking at any recipe? I had a feeling it was fairly easy. I usually just wing it (yabang!). But when I did – it was an epic fail. Hahahaha!! After that failed attempt, I often wondered how it was made without the salted egg yolk being runny. Then I saw a video somewhere. I realized that it failed because I used REAL Salted egg yolk and egg white – TOGETHER. Major major fail. You DON’T need to use real salted egg. What you need is just the egg yolk and salt it. I tried making it the other night and it was a success.
Well, sort of – I mean, my Panget said he wanted it a little more salty. Didi’s Salted Egg Yolk Chicken: (I apologize but I don’t have the exact measurement, as I said – I just wing it. Hahaha!!) Chicken Thigh Fillets (cut into bite sizepieces) Rice Wine Sugar Salt Pepper 1 Egg Potato Starch (this makes the chicken more crispy when fried) 4 Egg Yolks (Separate and Steam then crush) *You may need more depending on the amount of chicken you plan to cook Salt (this will depend on how salty you want it to be) Butter (I love butter so don’t ask me how much! Hahaha!) Start with the Salted Egg first: 1) Crush the steamed egg yolks. Crush them. 2) Heat oil in a a pan and cook the crushed egg yolks 3) Add butter and salt (to taste) 4) Cook until FOAMY (don’t over cook!) 5) Set aside in the pan Chicken: 1) Mix cut up chicken with rice wine, salt, pepper and sugar 2) Pour in egg and mix thoroughly 3) Drench Chicken piece by piece into Potato Starch 4) Fry chicken pieces until golden brown When all the chicken is cooked – put it on the pan with the egg yolk mixture. Coat all the chicken with the egg yolk mixture. That’s it. It’s quite tedious because you will need at least 2 pans. But I assure you, it will all be worth it when you get to taste and serve it. Feel free to tweak the recipe. If you have comments or suggestions, please feel free to leave a comment. Thanks!