Salted Egg Yolk Chicken

Stir fry the egg yolk till bubbly & fragrant.

Add the chili padi and the curry leaves.

Ingredients:

3 chicken thighs - deboned & cut into bite size

(A)
Salt ,Sugar & pepper
1 egg white

(B)
enough tapioca flour to coat

Sauce:
2 Tbsp butter
1-2 teasp oil
2 sprigs curry leaves
1 red chili padi – sliced thinly
2 cloves garlic – finely chopped
3 salted egg yolks, steamed and mashed
2 Tbsp evaporated milk
Salt & sugar to taste

 Method:

• Marinate chicken with (A) for 30 minutes. Add in (B) to coat.
  Deep fry chicken pieces until golden and crispy. Set aside.
• Heat oil and butter in wok.  When butter has melted, Add the garlic, put in mashed egg yolks, flatten the yolks into the oil and cook until its bubbly and fragrant. 
• Then put in sliced chili and curry leaves.  Stir-fry till fragrant.
• Put in milk, salt and sugar. Turn heat to high and cook until very bubbly. 
• Put in chicken and toss until well coated. Dish out and serve.