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| Photo by: Yosef Cipriano; ig @yosefied |
A friend of mine recently came into the office with a recipe of salted egg chicken wings. He asked me to do the recipe and brought all the ingredients already because he was craving for it. The recipe requires to have curry leaves but he wasn't able to purchase these leaves because it is not readily available in most supermarkets. Since I already have an idea on what to do for the breading and marinade, I didn't read the whole recipe the first time I got it. But when I was about to cook the recipe, it says that we should separate the egg whites from the yolk and should mix the egg whites with sesame oil, salt, sugar and cornstarch. When I mixed the chicken with the marinade, the wings was not absorbing it. That was then I read the whole recipe and it says we should steam the egg yolks until it is firm and cooked. I then realized that the recipe calls for a raw salted egg because in some countries they sell only raw salted eggs unlike here in the Philippines where we have ready to eat salted eggs. The raw egg white together with the cornstarch should make a batter consistency to coat our chicken where the salted egg sauce will stick to.
Because we are half way with our recipe we decided to continue. We deep fried our chicken until it was crispy. It took quite a long time since it didn't had a batter. And so I made the salted egg sauce after frying the wings. I skipped the steaming process since our salted eggs are already cooked. Then I melted the butter added with mashed salted egg yolks, some chili paste to have some kick and since we didn't have curry leaves we replaced it with a dash of curry powder.
It turned out to be great and would have some adjustments to make the recipe better. It was a beautiful disaster. A perfect imperfection
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