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Salted Egg Chicken Recipe_Chinese Recipes
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Salted Egg Chicken Recipe

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chinese recipes, easy weekday recipes, healthy recipes
Servings: 2

Ingredients

  • 2 pieces of chicken breast or chicken thigh 2块鸡胸肉或鸡腿肉
  • 4 salted egg yolks 4个咸蛋黄
  • 4 cloves garlic 4瓣大蒜，切碎 minced
  • 2 tablespoon curry leaves 2汤匙咖喱叶
  • 5 bird’s eye chili 5 个小辣椒
  • 200 ml coconut milk 200毫升椰奶
  • 1 teaspoon sugar 1茶匙糖
  • 3-4 tablespoon cooking oil 3-4汤匙食用油

Garnish 装饰:

  • 1 tablespoon curry leaves 1汤匙咖喱叶
  • 1 red chili 1个红辣椒

Instructions

Prep the Salted Egg Yolks

  • Clean salted eggs by removing the black coating and rinsing.
  • Separate the yolks from the whites (you’ll only need the yolks).
  • Steam the yolks for about 10 minutes until fully cooked.
  • Once done, mash the yolks and set aside.

Prepare the Chicken

  • Use chicken breast or thighs. Slice breasts horizontally to make thinner pieces (optional).
  • Season the chicken lightly with salt.
  • Pat the chicken dry to prevent splattering during frying.

Cook the Chicken

  • Heat oil in a pan (make sure it's hot especially if using stainless steel).
  • Pan-fry the chicken until both sides are golden brown and cooked through.
  • Remove and set aside.

Make the Salted Egg Sauce

  • In the same pan, add more oil and sauté chopped garlic until fragrant.
  • Add mashed salted egg yolks. Stir with a swirl motion.
  • Cook over medium-low heat until yolks bubble and foam (don’t use high heat).
  • Add curry leaves and bird’s eye chili (optional).
  • Continue sautéing until fragrant, then add coconut milk.

Combine and Finish

  • Return the chicken to the pan and coat with the sauce.
  • Season with salt and sugar to taste (careful—it’s already salty).
  • Mix well and simmer briefly.
  • Garnish with fresh chilies and curry leaves. Serve!

Notes

Use just the yolks – Stick to the yolks for a creamy, balanced sauce.
Swirl while cooking yolks – Stir the yolks with a circular motion to help them break down evenly and bubble up.
Don’t overheat the sauce – Salted egg yolks burn quickly. Keep the heat medium-low once added.
Pat chicken dry before frying – This reduces oil splatter.
Substitute for coconut milk – You can also use evaporated milk or cream for this recipe.