Deep-fried Salted Egg Chicken with Cranberry Sauce
by Clover Ng
@ 11 Feb 2014
Cooking oil, for sautéing and deep-frying
10g (each) minced red onions and garlic
50g minced chicken meat
1 chicken thigh, de-boned and skin removed
5g chopped walnuts
Black pepper sauce, to taste
100g wheat starch
150ml hot water
30g salted egg yolks
15g margarine
Cranberry Sauce
150g fresh cranberry
50ml white wine
50g sugar
Salt, to taste
For the cranberry sauce: Freeze the fresh cranberry in the chiller until frozen. Heat the frozen cranberry in a saucepan over a low heat until a thick sauce is achieved. Add in the white wine, sugar and season to taste with salt and whisk until sugar has dissolved. Remove saucepan from the heat and set aside the cranberry sauce to cool.
Heat a sauté pan with cooking oil and sauté the minced red onions and garlic until fragrant. Add in the minced chicken meat, chopped walnuts and black pepper sauce and sauté until chicken meat has slightly coloured. Remove sauté pan from the heat and set aside the sautéed chicken meat to cool. Place the chicken thigh onto an aluminium foil and top with the sautéed chicken meat, and roll it up firmly into a cylindrical tube. Set aside.
Mix the wheat starch with 150ml hot water. Add in the salted egg yolks and margarine and stir thoroughly. Remove the aluminum foil from the wrapped chicken roll, and coat well with the salted egg yolk mixture. Heat a saucepan with cooking oil until smoking point. Add in the chicken roll and deep-fry until golden browned. Cut the deep-fried chicken roll into thick slices and serve with cranberry sauce at the side. Serves 1
