Salted egg chicken

My children are addicted to this style of cooking. This week alone I made  Marmite Chicken and Nestum Chicken  (which I will post soon) and today my take on this  mouthwatering dish, salted egg chicken.
I don't blame them for liking this dishes, it does make a nice hearty meal. 

You can substitute the chicken with fish fillet or pork.  If  you prefer the meat chunkier you may but I prefer mine in thin slices as it  is much tender.

And if  you like your dish saucier you can add some milk and cook in a low heat. 
Serve immediately as the fried meat tends to soak up all the gravy.  I went for the drier version as pic above.

(A)
300g of ½ inch thinly sliced chicken brest or fillet
½ tsp sodium bicarbonate
1 tsp salt
1 tbsp sugar
½ tsp pepper
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp chinese wine (optional)
1 egg white
2 tbsp cornstarch

oil for frying

(B)
3 salted eggs
2 tbs of oil

1 tbsp oil

1 tbsp minced garlic
50g butter
20 curry leaves
10 chopped chili padi - your choice here, I went a bit crazy
                                                               

Marinate the meat with all the ingredients in A for one hour.

In a wok heat some oil and fry the meat until it turns golden brown. Set aside.

In a bowl crack the salted and save the yolk only. Discard the white. Place it in a small plate and steam the yolks for 10 min. Using a folk, roughly smear the yolk to small bits.
Heat the oil in a small wok and stir fry the yolk bits. It will froth so keep stiring for about a min. Remove the fried yolk bits in a plate and set aside.

In another wok or pan, heat the oil in a moderate heat and saute the garlic till it turns light brown and add the butter, followed by the rest of the ingredients. and fry it for a minute. Add the yolk and the chicken and give it a good stir.  

Serve with warm rice and stir fry vegetable.

Enjoy...jue