Salted Egg Chicken With Sweet Potato

Salted Egg Chicken With Sweet Potato.jpg

400 g chicken breast meat – sliced to your preference
2 small tau kua – cubed
2 sprigs curry leave
1 tsp minced garlic
4 -5 chilli padi – sliced
120 g sweet potato puree (steamed and mashed)
4-5 salted egg yolks (steamed and mashed)
100 ml evaporated milk
1 tsp sugar
1/2 tsp salt
2 tbsp butter/margerine
1 tbsp oil

Seasoning Ingredients
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp corn flour

Batter for chicken/tau kua
1 egg
1 tsp baking powder
2 tbsp oil
31/2 tbsp rice flour
1 tbsp corn flour
1/4 tsp salt
180 ml water

1) Marinade chicken meat with seasoning ingredients for 20 minutes.
2) Dip meat/tau kua in batter and deep fry till crisp and golden brown. Drained and set aside.
3) Heat oil and saute salted egg yolk till foamy, add in minced garlic and fry till fragrant. Dish up and set aside.
4) Heat wok, add butter/margerine, curry leaves, chilli padi, fry till aromatic, add the fried golden egg yolk and stir fry briefly over low heat. Add in sweet potato puree and evaporated milk. Stir to mix well and bring to a slight boil.Lastly add in the fried chicken meat and tau kua and toss briskly to let it coat well with the salted egg and sweet potato sauce.
5) Serve hot.


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