We are seeing each other for another segment, today I would like to teach you how to make Chicken With Salted Eggs. Stop asking me if we need chicken okay? Yessssss, stop testing my patience. Yessssss, its a chicken dish (Cashew Nut Masala Chicken, Tom Yam Chicken, Chicken Devil Curry, Chicken Curry Potatoes), and its also a Chinese dish (Kam Heong Prawns, Chicken Wanton Soup & Chicken Black Vinegar Ginger). I doubt if Indians will love this Chicken Salted Eggs. Then again I may be wrong, as far as I know, Indian don't know how to enjoy salted eggs. But they still suffer from high blood pressure because they love salted fish and ikan bilis. So, back to square one.
This Indian nava is different. She is a mix of Malay, Chinese and Indian. In fact, she love Malay and Chinese food more because somehow the Chinese herbs roots and Malay belacan power were switched into her taste-buds. Okayyy! Enough of nava-k's crab, for this chicken salted eggs, why don't you follow as listed below instead of me repeating the same thing over and over again. Thank you everyone.
400g chicken - cut into bite sizes
1/2 tbsp corn flour
3 salted eggs - microwave for 3 mins, once cool down, gently rumble
(Note: break eggs into a microwave container and microwave. Alternatively, boil till cooked, either scoop out or remove shells and gently mash/break into pieces)
4 shallots - sliced thinly
3 red chillies - remove seeds and sliced thinly
1 small bunch of coriander leaves - sliced thinly
Enough oil for deep frying
Salt to taste
Mix cornflour and a bit of salt into chicken. Deep fry chicken, remove and keep aside.
Leave just about 2 tbsp oil in the same wok.
Saute shallots; add the rest of the ingredients, including fried chicken.
Stir all together and remove from heat.