Low Fat Salted Egg Chicken
Indulge in the perfect balance of flavor and nutrition with this Low Fat Salted Egg Chicken recipe! A lighter twist on the classic salted egg chicken, this dish features tender, golden-brown chicken breast coated in a creamy salted duck egg yolk sauce infused with the bold flavors of curry leaves, garlic, and a hint of chili spice. The use of low-fat milk and minimal oil ensures a guilt-free dining experience without compromising on richness. With just 35 minutes from prep to plate, this easy-to-make recipe is ideal for busy weeknight dinners or casual home gatherings. Serve it over steamed rice or alongside stir-fried vegetables for a complete and satisfying meal. Boost your culinary confidence with this irresistible combination of low-fat ingredients and crowd-pleasing flavors!
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Recipe Information
Ingredients
- 500 g skinless chicken breast
- 50 g cornstarch
- 2 tablespoons vegetable oil
- 3 pieces salted duck egg yolks
- 100 ml low-fat milk
- 2 cloves garlic, minced
- 1 piece bird's eye chili, finely chopped
- 10 leaves curry leaves
- 1 tablespoon low-sodium soy sauce
- 50 ml water
- 2 pieces spring onion, chopped
Instructions
Cut the skinless chicken breast into bite-sized pieces.
Toss the chicken pieces in cornstarch until they are evenly coated.
In a non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat.
Fry the chicken until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In a pot, boil the salted duck eggs for 10 minutes. Let them cool, then extract the yolks and mash them into a paste.
Add 1 tablespoon of vegetable oil into the same non-stick pan over medium heat.
Sauté the minced garlic, chopped chili, and curry leaves until fragrant, about 2 minutes.
Add the mashed salted egg yolks to the pan, stirring continuously while adding low-fat milk to form a creamy mixture.
Return the chicken pieces to the pan, tossing them in the salted egg mixture.
Add the low-sodium soy sauce and water. Stir until the chicken is well-coated and the sauce thickens slightly.
Remove the pan from heat and garnish with chopped spring onions before serving.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 2219 mg | 740% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 408 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
