Skip to main content

Cooking Quest: Salted Egg Yolk Chicken

Last year, I attempted to cook this.  You know, without looking at any recipe?  I had a feeling it was fairly easy.  I usually just wing it (yabang!).  But when I did - it was an epic fail.  Hahahaha!!

After that failed attempt, I often wondered how it was made without the salted egg yolk being runny. Then I saw a video somewhere.  I realized that it failed because I used REAL Salted egg yolk and egg white - TOGETHER.  Major major fail.  You DON'T need to use real salted egg.  What you need is just the egg yolk and salt it.

I tried making it the other night and it was a success.



Well, sort of - I mean, my Panget said he wanted it a little more salty.

Didi's Salted Egg Yolk Chicken:
(I apologize but I don't have the exact measurement, as I said - I just wing it.  Hahaha!!)

Chicken Thigh Fillets (cut into bite sizepieces)
Rice Wine
Sugar
Salt
Pepper
1 Egg
Potato Starch (this makes the chicken more crispy when fried)

4 Egg Yolks (Separate and Steam then crush)
*You may need more depending on the amount of chicken you plan to cook
Salt (this will depend on how salty you want it to be)
Butter (I love butter so don't ask me how much!  Hahaha!)


Start with the Salted Egg first:
1)  Crush the steamed egg yolks.  Crush them.
2)  Heat oil in a a pan and cook the crushed egg yolks
3)  Add butter and salt (to taste)
4)  Cook until FOAMY (don't over cook!)
5)  Set aside in the pan

Chicken:
1)  Mix cut up chicken with rice wine, salt, pepper and sugar
2)  Pour in egg and mix thoroughly
3)  Drench Chicken piece by piece into Potato Starch
4)  Fry chicken pieces until golden brown

When all the chicken is cooked - put it on the pan with the egg yolk mixture.
Coat all the chicken with the egg yolk mixture.

That's it.

It's quite tedious because you will need at least 2 pans.  But I assure you, it will all be worth it when you get to taste and serve it.

Feel free to tweak the recipe.  If you have comments or suggestions, please feel free to leave a comment.

Thanks!

Labels:

Comments

  1. CherMarch 30, 2016 11:11 AM

    Hi Didi. Where do you get the potato starch? Is this available in supermarkets?

    ReplyDelete
    Replies
    1. DidiMarch 30, 2016 11:16 AM

      Hi Cher! How are you na?
      Potato Starch is available in supermarkets na.
      Tiyaga lang to look for it :)

      Delete
    2. CherMarch 30, 2016 12:00 PM

      I'm doing okay but really making myself busy purposely (for distraction purposes). I'm going to give your recipe a try myself this weekend. Crossing my fingers that I get to find the potato starch. :)

      Delete
    3. DidiMarch 30, 2016 1:53 PM

      Good luck cher!! I'm sure you'll find one :)

      Delete
  2. MichelleMarch 30, 2016 12:16 PM

    I saw a video and I thought na raw salted egg (as in itlog na pula) yung ginamit. Was wondering where to get them kasi usually parang hard-boiled na yung nabibili sa atin. Pwede palang ordinary egg and then salt it na lang. Thanks for this recipe, Didi! :)

    ReplyDelete
    Replies
    1. DidiMarch 30, 2016 1:55 PM

      I thought it was the red salted egg nga rin nung una kaya that was what I used before.. Pero hindi pala, it's just the ordinary egg yolk lang.. Hahahaha!!!

      See you soon Michelle!

      Delete
  3. Mom-FridayMarch 30, 2016 12:46 PM

    Stupid me, all the wjile I thought they use the salted egg (duck) we can buy in the gricery! Hahahaha! Was hoping to see what the salted egg mixture looks like. Anyways, I will try this one of these days. Thanks for sharing!

    ReplyDelete
    Replies
    1. DidiMarch 30, 2016 1:56 PM

      Same thought!! I assumed it was the salted egg na red!!!!!!

      I didn't get to take the picture anymore, sorry!! hihihihi....

      Delete
  4. UnknownMarch 30, 2016 3:38 PM

    Ang bilis ng post! Very timely ata ang Pag ask ko sa Facebook Ng egg yolk recipe! Looks so good! Will try it soon! Thanks Didi!!!:)

    ReplyDelete

Post a Comment

Popular posts from this blog

ANSON SUPERMARKET - Grocery delivery!!

Sharing is caring, so we can't keep it a secret any longer.  THIS is where we get out groceries!  Well, Anson Supermarket has been where we have been purchasing all of our kids' diapers!  From Kailee to Connor to Shobe!  Yes, yes, yes! A week into the lockdown, it just occurred to us that we can get our groceries from them - but then we thought, we didn't want to force them to do it - after all it's a different time now.  But when we asked and they said yes, it was like we won the lottery.  We sent out our list - a very VERY SPECIFIC list and voila after a day or two (we weren't in a rush) they told us to schedule a pick up.  Please remember that I am sharing this with you guys because I believe so much in the saying 'sharing is caring'.  Please be mindful of your language and respect those who will call or message you about your orders.  Also note that some items might NOT be available - so manage your expectations.   They're a full functioning
11 comments
Read more

#CookingQuest: Winter Melon Soup ala Didi #EnhancedCommunity

One of the things that gets ooohs and aaaahs in a chinese restaurant is the #WinterMelonSoup.   You may ask why?  Well because with this soup, restaurants use the winter melon itself as a huge bowl to serve the soup!  It's a sight to see as you'll be amazed how they were able to pull it off.  You'll see the whole winter melon, and then suddenly they're take out the top part and when you peek in, the soup is inside together with meat bits and other veggies!  My mom has tried it at home, and I remember her being nervous that the winter melon doesn't break apart, kunde sira ang presentation! So during this #EnhancedCommunityQuarantine, I chanced upon Theo's Farm that they have winter melon, so I ordered.  When I saw it - I knew I wouldn't be able to pull off the carving and serving the winter melon.  It actually made the preparation easier.  I had to ask my mom, and she told me to steam the winter melon to soften it.  Honestly, I don't think I can w
4 comments
Read more

#CookingQuest: Chicken Stir Fry

When I was little, I used to see my mom, guama and aunt cook in the kitchen.  I found it amazing, that they have this idea in their heads on what to cook for us.  I remember my guama had small bits of plastic that when opened contained shirmp and cooked pork fat.  I asked her what it was for, and she told me that it was to add 'flavor' to the dish whatever it was.  I don't remember seeing her look at any cook book or a paper with recipe.  She just whipped them all up! When I got older, I became interested in baking - baking because I was afraid of splattering oil.  So I stuck to baking for a while.  It was only when I got married that I had to dive in and cook.  When my Panget and I were newly married, we didn't have a helper during the weekend, so I had to step up.  There were times that we didn't have a helper at all (we borrowed my mom's helper to clean), so I had to do all the cooking.  It was there that I learned to whip something up with just ing
Post a Comment
Read more