When we went on a road trip holiday together in December, my mother-in-law was very sweet to teach me how to cook a lot of dishes. I was furiously typing the instructions down on my iphone!
One of the interesting things she taught me, was how to make my own salted eggs. Although salted eggs are typically duck eggs, chicken eggs work too. I was surprised at how simple it was to make them. The only catch is that they have to be left in the salt solution for 4 weeks, so my claypot became a semi-permanent fixture on my kitchen countertop.
- Red peppercorns
- Wash eggs and put into claypot (or any other glass/porcelain container with a cover).
- Add a generous amount of salt and add enough water to cover the eggs.
- Add red peppercorns – 1 peppercorn for every egg
- Cover and let sit for 4 weeks.
With the salted eggs, I decided to make salted egg yolk chicken! Recipe adapted from Mykitchensnippets.
- Chicken breast/thigh cut into 1 inch chunks
- Soy sauce
- Sesame oil
- Black pepper
- Cooking oil
- Curry leaves
- Chili padi, sliced
- Garlic, minced
- 3 Salted egg yolks
- 2 tbsp Evaporated milk
- Salt and sugar, to taste
- Steam salted egg yolks for 7 minutes, then mash with a fork.
- Marinate chicken pieces with soy sauce, sesame oil and black pepper for at least 30 min.
- Coat chicken pieces with cornstarch and deep fry till golden brown. Set aside on paper towels/tempura rack.
- Heat butter and cooking oil, and add garlic curry leaves and chili padi. Fry till fragrant.
- Add mashed egg yolks and cook till bubbly.
- Add milk, salt and sugar. Turn heat to high and cook till very bubbly, then add chicken and toss to coat.