Salted Egg Yolk Chicken with Sambal Matah
This sumptuous dish of Salted Egg Yolk Chicken with Sambal Matah is a delightful fusion of creamy, savory chicken and vibrant, spicy sambal. Perfect for a special dinner or an impressive meal, this recipe combines rich, flavorful elements that are sure to excite your taste buds.
Ingredients
For the Salted Egg Yolk Chicken:
- 1 kg chicken breast fillets, cut into cubes
- 3 large eggs
- 8 salted egg yolks
- 5 cloves garlic, finely chopped
- 500 ml full cream milk
- 200 grams margarine, melted
- 10 kaffir lime leaves
- Cornstarch or tapioca flour, as needed
- Salt, to taste
- Black pepper, to taste
- Additional margarine for sautéing
For the Sambal Matah:
- 15 shallots, thinly sliced
- 30 red bird’s eye chilies, thinly sliced
- 7 kaffir lime leaves, vein removed and thinly sliced
- 2 stalks lemongrass, white parts only, thinly sliced
- 2 limes, juiced
- 1 1/2 tablespoons shrimp paste (terasi), toasted
- Salt, to taste
- Sugar, to taste
- Oil, for drizzling
Instructions
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Prepare the Chicken:
- Cut the chicken breast fillets into small, bite-sized cubes. Season with salt and black pepper, then let marinate in the refrigerator for 15-30 minutes.
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Coat and Fry the Chicken:
- Remove the marinated chicken from the refrigerator. In a mixing bowl, combine the chicken with beaten eggs and a sufficient amount of cornstarch or tapioca flour to coat. Mix well to ensure even coating.
- Heat margarine in a frying pan over medium heat. Add the chicken cubes and 6 kaffir lime leaves. Fry until the chicken is golden brown and cooked through. Remove from the pan and set aside.
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Make the Salted Egg Yolk Sauce:
- In a bowl, mash the salted egg yolks and mix with melted margarine and full cream milk. Stir until well combined.
- In a separate pan, sauté chopped garlic in a little margarine until fragrant. Add the remaining kaffir lime leaves and the salted egg yolk mixture. Season with salt, black pepper, and a pinch of sugar. Cook until the sauce becomes creamy and well-blended.
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Combine Chicken and Sauce:
- Toss the fried chicken cubes in the creamy salted egg yolk sauce until evenly coated. Set aside.
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Prepare the Sambal Matah:
- In a mixing bowl, combine the sliced shallots, red chilies, kaffir lime leaves, and lemongrass.
- Using plastic gloves, gently squeeze and mix the ingredients to release their flavors and combine thoroughly.
- Season with salt and sugar to taste. Add lime juice and drizzle with warm oil. Mix well and adjust seasoning as needed.
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Serve:
- Plate the salted egg yolk chicken and top with a generous amount of sambal matah. Serve immediately and enjoy the burst of flavors.
This dish beautifully marries the rich creaminess of salted egg yolk with the bright, spicy notes of sambal matah, making it a standout meal that will impress anyone lucky enough to try it.
