This is definitely a high calorie dish so doubt we can eat this too often. hehehe.
Findings: This time round, I omitted the chillies because I am afraid of the heat as my girl don't like spicy food but for my next attempt, I will definitely add in some chillies to enhance the taste.
Source : Table for 2 or more
What you need:
2 pieces chicken breast – remove skin and fat and cut into 1” chunks
½ tsp salt
Dash of pepper
1 egg white
½ cup cornstarch
Pat dry chicken with paper towel. Mix chicken with salt and pepper. Then put in egg white. Marinate for an hour. Coat the chicken pieces with cornstarch.
Deep try chicken until golden brown. Remove and drain oil on paper towel.
2 tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 red chili – sliced thinly
2 cloves garlic – finely chopped
3 salted egg yolks, steamed and mashed
2 tbsp evaporated milk
1 tsp oil
⅓ tsp salt
½ tsp sugar
In wok, on medium heat, put in oil and butter. When butter has melted, put in sliced chili, garlic and curry leaves. When they are fragrant, put in mashed egg yolks, with spatula, try to flatten the yolks into the oil and cook until it look bubbly and fragrant.
Turn heat to low and 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.