Overnight Oats 4 Ways | Cooking Club Co.
Overnight Oats 4 Ways
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Hong Kong Style Egg Tarts "港式蛋撻" | Cooking Club Co.
Hong Kong Style Egg Tarts – 港式蛋撻
September 8, 2017
Salted Egg Yolk Chicken Wings | Cooking Club Co.

Salted Egg Yolk Chicken Wings
– 咸蛋黄鸡翅

Preparation

for 2 to 3 servings

 

Difficulty level

 

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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