Salted Egg Chicken 咸蛋鸡

[Ingredients] 材料

• 2pcs (400g) boneless chicken thigh, cut into 2cm slices 无骨鸡腿 2 只（400 克）

• 4 cloves garlic, minced 蒜 4 粒，切蓉

• 4 salted egg yolks, steamed and mashed 咸蛋黄 4 粒，蒸熟，弄碎

[Others] 其他

• Salt 盐

• 1/4tsp ground white pepper 胡椒粉 1/4 茶匙

• Sugar 糖

• 2tbsp corn starch 玉米粉 2 汤匙

• 2tbsp butter (optional) 牛油 2 汤匙（可省略）

• 30pcs curry leaves (optional) 咖喱叶 30 片（可省略）

• 2 chilli padi, sliced (optional) 小辣椒 2 条，切片（可省略）

• Oil - for deep-frying 酥炸用油

[Steps] 步骤

1. Marinate chicken with 1tsp salt and pepper, then coat evenly with corn starch. Set aside for 15mins. 鸡腿用 1 茶匙盐和胡椒粉腌制，然后均匀裹上玉米粉。搁旁 15 分钟。

2. Heat enough oil in a wok. Deep-fry chicken till golden brown. Remove and set aside. 镬中烧热适量油，将鸡炸至金黄色。取出，搁旁待用。

3. Pour out oil, leaving about 1tbsp in the same wok. Heat oil over medium-high heat. Stir-fry garlic, curry leaves and chilli till fragrant. 倒掉油，原镬留用 1 汤匙油，用中大火烧热，放入蒜蓉，咖喱叶和辣椒炒香。

4. Add butter and stir-fry till butter melts. Then, add in salted egg yolk and stir quickly in a circular motion. 放入牛油炒至牛油融化，加入咸蛋黄，打圈快炒。

5. Once egg foams, add in chicken. Stir a few times and add in salt and sugar. Continue stirring until chicken is well coated with sauce. 炒至蛋黄起泡后，放入鸡块。炒数下后，加入盐和糖，炒至鸡块均匀裹上汁液。