deep-fried salted egg chicken with cranberry sauce
by Olivia Tiboleng
@ 30 Dec 2016
- 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 aluminum 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
