Low Sodium Salted Egg Chicken
Delight in the creamy richness of Low Sodium Salted Egg Chicken, a healthier twist on the classic Salted Egg Chicken recipe that doesn’t skimp on flavor. Tender chicken breast pieces are coated in a luxurious, buttery sauce crafted from steamed salted duck egg yolks, fresh curry leaves, and just the right kick of chili for a flavorful balance. By using low sodium chicken broth and unsalted butter, this dish achieves a savory indulgence with reduced salt content, catering to health-conscious foodies who crave gourmet experiences. Perfect as a crowd-pleasing dinner centerpiece or served alongside steamed rice, this 35-minute recipe is a testament to comfort food reimagined with a mindful approach!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 40 grams unsalted butter
- 4 salted duck egg yolks
- 100 ml low sodium chicken broth
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 8 leaves fresh curry leaves
- 1 red chili, sliced
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces.
Steam salted duck egg yolks for about 10 minutes, then mash them into a fine paste with a fork.
In a bowl, mix cornstarch and water to create a slurry.
Heat a large pan over medium heat and add vegetable oil.
Add minced garlic and chopped onion to the pan, sauté until fragrant and translucent.
Add the curry leaves and sliced red chili to the pan and stir-fry for an additional 1-2 minutes.
Reduce the heat to low and add unsalted butter to the pan, allowing it to melt.
Stir the mashed salted egg yolks into the melted butter mixture until well incorporated.
Add the chicken pieces to the pan, stirring to coat them evenly with the egg yolk mixture.
Pour in the low sodium chicken broth and bring to a gentle simmer.
Add sugar and black pepper, stirring to mix well.
Increase the heat to medium and pour the cornstarch slurry into the pan, stirring continuously until the sauce thickens and coats the chicken.
Serve hot, garnished with extra curry leaves or sliced chili for additional flavor.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 2919 mg | 973% | |
| Sodium | 6695 mg | 291% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.9 g | ||
| Protein | 180.4 g | 361% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 415 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2322 mg | 49% | |
*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.
