Salted Egg Yolk Chicken Wings

Bobby Ong

Plated Asia Producer
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Salted Egg Yolk Chicken Wings or “咸蛋黄鸡翅” has also become a hot pick in the Chinese restaurants. Not only that, the salted egg snacks have become a trendy thing among Malaysians and Singaporeans recently. You can find salted egg fish skins (dangerously addictive!), salted egg popcorns, salted egg lava custard buns, salted egg this, and salted egg that, you get it.

So today, I am going to teach you how to make Salted Egg Yolk Chicken Wings at home. The dish is really finger-lickin’ is good and high in cholesterol too! So once a month maybe? Enjoy!

If you enjoy making dinners for your family, check out our dinner recipes here.

How to make Salted Egg Yolk Chicken Wings

Preparation

for 2 to 3 servings

Main ingredients

  • 6 chicken wings
  • 6 salted egg yolks
  • 1 egg
  • 20 -30 curry leaves
  • 2-3 dried chillies, chopped
  • 2 tbsp butter
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • ¼ cup evaporated milk
  • Some potato starch for fyring

Seasonings

  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp sugar
  • 1 tbsp rice wine (optional)

Step-by-step

  1. In a mixing bowl, mix together chicken wings, salt, white pepper, sugar and rice wine.
  2. Marinate for 15 minutes. Set aside.
  3. Separate 6 salted egg yolks from the whites.
  4. Steam egg yolks for 10 minutes on medium-heat.
  5. Mash steamed egg yolks as fine as possible. Set aside.
  6. Add 1 egg into the chicken wings. Mix until evenly coated.
  7. Evenly coat chicken wings with potato starch.
  8. Deep-fry chicken wings for 5 to 7 minutes or until cooked through. Drain and set aside.
  9. Add 2 tbsp of vegetable oil into medium heat frying pan.
  10. Add curry leaves and dried chillies. Stir-fry until aromatic.
  11. Add butter. Stir until butter is melted.
  12. Add mashed salted egg yolks. Stir-fry until foamy.
  13. Add ginger and garlic. Stir-fry for about a minute.
  14. Add evaporated milk. Stir-fry until well mixed.
  15. Add fried chicken wings. Toss until evenly coated.
  16. Serve while it’s hot (everyone will be cheering at you by now).

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