Salted Egg Yolk Sauce Food

CRISPY CHICKEN WITH SALTED EGG YOLK SAUCE

Steps:

• Place the bite-sized chicken thigh in a mixing bowl. Add soy sauce, salt, and black pepper and mix well.
• In a small bowl, beat egg until blended and pour into the bowl of chicken marinade and combine. Add the cornstarch and mix well until well-combined and there are no visible white cornstarch. The batter should have a sticky consistency and every piece of chicken should be evenly coated.
• Fill up a deep pan with canola oil to about 1 inch of depth and heat over medium high heat. Test by dropping a drop of the batter into the oil. If it sizzles and immediately floats into the surface, then the oil is hot enough. Gently drop the chicken into the hot oil one at a time and fry over medium high heat for 2-3 minutes, or until cooked thoroughly. Remove chicken from oil and let rest on a drying rack for 5 minutes. Once the fried chicken have rested for 5 minutes, gently drop them into the hot oil and fry for a second time, about 1 minute or until golden brown and crispy. When ready, remove chicken from oil and let cool on a drying rack.
• In a small bowl, mash the cooked salted duck egg into very small crumbles and set aside.
• Heat 1 tbsp of unsalted butter on a pan over medium high heat and let melt. Add the minced garlic and stir fry until tender and fragrant. Add the other 2 tbsp of unsalted butter into the pan and let melt. Once melted and slightly bubbling, add the mashed cooked salted duck egg into the pan and mix until a thick sauce forms. Cook while stirring continuously until the sauce becomes foamy and doubles in quantity, about 1-2 minutes. Add the fried chicken and the green onions into the pan and combine until every piece of chicken is coated with the sauce. Remove from heat and serve with hot white rice.

SALTED EGG YOLK SAUCE

Steps:

• Lay out the cooked salted duck egg yolks evenly on a baking sheet lined with parchment paper. Using cooked salted duck yolks sold in vacuum-sealed packages is the most economical option. Bake for 10 minutes, until they begin to release oil. Cool completely.
• If you are using homemade, raw salted duck egg yolks, crack open the eggs and remove the yolks. Under a gentle stream of water, rinse the yolks clean of any white. Roll each yolk in 1 teaspoon Shaoxing wine or Baijiu (Chinese hard liquor) if you have it. Lay them out on a baking sheet and bake them at 350°F for 15 minutes, or until they start to release oil. Cool completely.
• Transfer the yolks to a food processor, and pulse until they have a very fine, powder-like consistency.
• Add the oil, sugar, salt (if using), and powdered yolks to a nonstick pan set over medium/low heat. Stir and cook for 8-10 minutes, until the sauce is bubbling very slightly around the perimeter of the pan. Do not use high heat, or the sauce may burn.
• Cool, and store in a clean, air-tight container. It will keep in the refrigerator for 1 month as long as you use a clean utensil to scoop out what you need each time. (Cross contamination shortens the shelf life of anything).

SALTED EGG YOLKS

Steps:

• Cover the base of a container about 2cm deep in fine salt (crunchy won't work).
• Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
• Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
• Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
• The next day, remove the yolks - they will have hardened to the texture of a sticky gummy sweet.
• Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
• Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
• Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.

SALTED EGG YOLK SAUCE

Steps:

• Steam the salted egg yolks on medium heat for 15-20 minutes (fresher eggs cook faster), or microwave them on high for 2 minutes. Mash well till not clumpy. (As mentioned in the tips, those are fanatical about a smooth sauce can push them through a sieve or blend them.)
• Over low-medium heat, melt the butter in a pan.
• If you are going to use the salted egg sauce immediately, now is the time to add the garlic, curry leaves and chilli padi, which I highly recommend. Stir fry till fragrant. (Alternatively, if making the sauce to store in the fridge, skip the curry leaves and chilli till when adding the tofu/ prawns/ chicken/ pork etc.)
• Reduce the heat and add the cooked salted egg yolks from Step 1- the sauce will start bubbling and frothing. Saute for 2-3 minutes.
• Add the sugar and salt. Note that the amounts given are a guide only as different brands or versions of salted eggs will have different amounts of salt, and thus require different quantities of seasoning.
• Stir-fry for 1-2 more minutes. Your sauce is now ready for whatever ingredient you are using it with, such as fried chicken or popcorn. If you forgot to sieve earlier and would be terrible upset by a not-so-smooth sauce, you can run the rich and buttery salted egg yolk sauce through a food processor now before using.