[Check out my latest Salted Egg Chicken and Buttermilk Waffle Recipe]
If someone is to ask me now what I think is the national food of Singapore, I would be keen to say it’s ‘anything salted egg’ whether it’s salted egg chicken, salted egg prawns, salted egg squids or salted egg crabs. These days, we could even get salted egg croissants, salted egg tarts, salted egg potato chips, salted egg fish skins, salted egg ice cream, salted egg donuts and the list goes on and on.
Salted egg to me is a comfort food and this Salted Egg Chicken recipe never fails to make my husband swoon over it because the smell of the salted egg yolks just makes us salivate and one bite is good enough to have us hanker for more. I like my version with lots of crispy curry leaves that are just so aromatic. Do you?
- 600g boneless chicken leg meat, cut into bite-sized pieces
- 1 egg, beaten
- 1 cup tapioca flour
- salt & ground white pepper
- sunflower oil for frying
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- handful of curry leaves
- 2 tbsp evaporated milk
- 4 salted egg yolks, steamed & mashed