2 tbsp tumeric powder
1 tbsp corn flour
1 tbsp sesame oil
1 tsp white pepper
2 salted egg whites
½ tsp salt
Ingredients B2 salted egg yolks (keep the whites for Ingredient A)
2 chili padi
3 sprigs curry leaves
2 tbsp butter
2 tbsp evaporated milk
½ tbsp sugar
Method
1. Marinate chicken mid-wings with Ingredient A for minimum 2 hours.
2. Heat oil in a wok, deep fry the well-coated chicken wings until cooked. Dish out, drain oil with paper towel. Keep aside for later use.
3. Steam salted egg yolks for 3-4 minutes. Remove and mash egg yolks with a fork.
4. Melt butter in a wok, sauté curry leaves and chili padi until aromatic. Add salted egg yolks and keep stirring until mixture turns foamy.
5. Add in evaporated milk, sugar and chicken wings. Stir fry briskly to mix.
6. Serve hot immediately.
Tip: You can add more salted egg yolks if you prefer a stronger taste. You can also add more evaporated milk if you prefer more gravy. It's all up to individual preferences.
Discussion: https://www.facebook.com/photo.php?fbid=10153187337037936&set=gm.826753160727095&type=1&theater
