Food

WEEKEND CHEF | Get into the salted egg trend with this yummy fried chicken dish

Salted Egg Chicken Fillet by Weekend Chef. Photo by Dolly Dy-Zulueta, InterAksyon.

Salted Egg Chicken Fillet by Weekend Chef. Photo by Dolly Dy-Zulueta, InterAksyon.

Suddenly, it is salted egg everything—potato chips, fish, shrimps, ice cream, cake, croissant, bread, lechon, chicharon, burger, cookies. That’s on top of the usual culinary treats that make use of salted egg as an important ingredient, such as bibingka, mooncake, congee, and that quintessential native salad of Kamatis, Sibuyas at Itlog na Maalat (tomato, onion and salted egg).

While salted egg has been around for the longest time, it has now become the star of a whole new food trend—the more unique and unusual the application of salted egg is in a dish, the more excitement it stirs up. And the more exciting it seems to be, the more it sticks to people’s minds and the bigger the trend it creates.

These salted egg dishes look and taste so gourmet that they seem difficult to prepare. But the truth is that salted egg is an easy ingredient to work with. I recently found a casual restaurant in the vicinity of my sister’s place in Mandaluyong City that has Salted Egg Chicken Drumsticks on its menu.

But it was, in my opinion, priced way too high for a single drumstick, so I decided to try to make my own. I researched on recipes, experimented with them in my sister’s kitchen, and came up with this Salted Egg Chicken Fillet dish. I used boneless chicken thighs—thighs because this part of the chicken has tender and juicy dark meat, and boneless because it is easier and more pleasurable to eat.
I liked how it turned out.

My sister enjoyed it, too, when we had it for dinner. She gave her friends in the neighborhood a taste and they gave it their seal of approval as well. They wanted to know how it was made. She told them. This is the actual recipe:

Salted Egg Chicken Fillet

Ingredients
For the salted egg sauce:
5 salted egg yolks
3 Tbsps. cooking oil
1 tsp. minced garlic
1/2 tsp. minced ginger

For the chicken:
1/2 kg. deboned chicken thighs
1/2 tsp. salt
1/2 tsp. granulated sugar
1 egg
1-1/2 cups cornstarch
cooking oil for frying

Directions
1. In a small bowl, season chicken thigh fillets with salt and sugar, and keep in refrigerator for at least 30 minutes.

2. Beat egg until bubbly.

3. Pour egg into the seasoned chicken thigh fillets. Mix until each fillet is fully coated.

Step 3. Pour egg into  seasoned chicken fillet pieces. Make sure each fillet is covered with egg mixture. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 3. Pour egg into seasoned chicken fillet pieces. Make sure each fillet is covered with egg mixture. Photo by Dolly Dy-Zulueta, InterAksyon.

4. Dredge with cornstarch.

Step 4. Dredge chicken fillet with cornstarch. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 4. Dredge chicken fillet with cornstarch. Photo by Dolly Dy-Zulueta, InterAksyon.

5. Fry in hot oil until golden and crispy.

Step 5. Fry chicken fillet in hot oil until golden and crispy. Photo by Dolly Dy-Zulueta, InterAksyon.

Step 5. Fry chicken fillet in hot oil until golden and crispy. Photo by Dolly Dy-Zulueta, InterAksyon.

6. Drain off excess oil.

7. Prepare the salted egg sauce. Peel salted eggs and separate the yolks from the whites. Set aside whites for use in a different dish.

8. Mash the yolks in a small bowl.

9. Heat oil in pan. Add mashed salted egg yolks, and cook until mixture bubbles up and turns foamy.

Step 9. Cook salted egg mixture in pan until it is bubbly and turns foamy. Photo by Dolly Dy-Zulueta, InterAkyon.

Step 9. Cook salted egg mixture in pan until it is bubbly and turns foamy. Photo by Dolly Dy-Zulueta, InterAkyon.

10. Add cooked chicken thigh fillets to the sauce. Toss until each piece of chicken is fully coated with the salted egg sauce.

InterAksyon.com
advertisement