Salted Egg Yolk Chicken

Name: Salted Egg Yolk Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 3 tbsp vegetable oil; 4 salted egg yolks, mashed; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 large shallot, sliced thinly; 1 tbsp brown sugar; 1/2 cup chicken broth; 1 tsp cornstarch; 2 scallions, sliced; 2 tbsp parmesan cheese (optional), grated

Tender chicken coated in a rich, savory salted egg yolk sauce with a slight sweetness. A viral trending dish with complex umami flavors.

35 minMediumServes 4420 cal/serving

ChineseDinnerStovetopStandard

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
3 tbsp vegetable oil
4 salted egg yolks, mashed
2 tbsp unsalted butter
4 garlic cloves, minced
1 large shallot, sliced thinly
1 tbsp brown sugar
1/2 cup chicken broth
1 tsp cornstarch
2 scallions, sliced
2 tbsp parmesan cheese (optional), grated

Instructions

1

Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Working in batches if needed, cook the 1.5 lbs cut into bite-sized pieces boneless, skinless chicken thighs until golden on all sides, about 6-8 minutes. Set aside.
2

In the same skillet, melt the 2 tbsp unsalted butter and add the 1 large sliced thinly shallot and 4 minced garlic cloves. Cook for 2 minutes until fragrant and softened.
3

In a small bowl, mix the 4 mashed salted egg yolks, 1 tbsp brown sugar, and 1/2 cup chicken broth together.
4

Pour the egg yolk mixture into the skillet and whisk well. Add the 1 tsp cornstarch mixed with 1 tablespoon of water to thicken if desired.
5

Return the chicken to the skillet and toss to coat evenly in the rich sauce. Simmer until internal temperature reaches 165°F, about 3-4 minutes, until the chicken is cooked through.
6

Garnish with 2 sliced scallions and 2 tbsp grated parmesan cheese (optional) if desired. Serve with steamed rice.

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Questions

What internal temperature should Salted Egg Yolk Chicken reach?

For Salted Egg Yolk Chicken, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of cornstarch in Salted Egg Yolk Chicken?

The entry for Salted Egg Yolk Chicken calls for 1 tsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use chicken breasts instead of chicken thighs in Salted Egg Yolk Chicken?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Salted Egg Yolk Chicken uses 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces.

Can I make Salted Egg Yolk Chicken dairy-free?

Yes. The dairy in Salted Egg Yolk Chicken is 2 tbsp unsalted butter, 2 tbsp parmesan cheese (optional), grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Salted Egg Yolk Chicken?

One serving (the recipe makes 4) is about 420 calories, with 32 g protein, 24 g carbohydrate and 20 g fat, plus 1 g fiber and 740 mg sodium.

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