Low Sodium Salted Egg Chicken
Indulge in the creamy, savory goodness of Low Sodium Salted Egg Chicken, a healthier twist on the classic favorite. This dish marries tender, bite-sized pieces of chicken breast with a rich, velvety sauce made from mashed steamed salted duck egg yolks and unsalted butter, striking the perfect balance between indulgence and mindful eating. Aromatic curry leaves, a touch of spice from red chili, and the umami depth of low sodium chicken broth elevate the dish while keeping the sodium levels in check. A quick cornstarch slurry ensures a gorgeously thick sauce that clings to every piece of chicken. Serve it hot with a garnish of curry leaves for a gourmet meal that’s perfect for weeknight dinners or special occasions. With only 15 minutes of prep time and bursting with flavor, this recipe is both satisfying and heart-friendly—a must-try for fans of Asian-inspired comfort food!
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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
Directions
Step 1
Cut the chicken breast into bite-sized pieces.
Step 2
Steam salted duck egg yolks for about 10 minutes, then mash them into a fine paste with a fork.
Step 3
In a bowl, mix cornstarch and water to create a slurry.
Step 4
Heat a large pan over medium heat and add vegetable oil.
Step 5
Add minced garlic and chopped onion to the pan, sauté until fragrant and translucent.
Step 6
Add the curry leaves and sliced red chili to the pan and stir-fry for an additional 1-2 minutes.
Step 7
Reduce the heat to low and add unsalted butter to the pan, allowing it to melt.
Step 8
Stir the mashed salted egg yolks into the melted butter mixture until well incorporated.
Step 9
Add the chicken pieces to the pan, stirring to coat them evenly with the egg yolk mixture.
Step 10
Pour in the low sodium chicken broth and bring to a gentle simmer.
Step 11
Add sugar and black pepper, stirring to mix well.
Step 12
Increase the heat to medium and pour the cornstarch slurry into the pan, stirring continuously until the sauce thickens and coats the chicken.
Step 13
Serve hot, garnished with extra curry leaves or sliced chili for additional flavor.
Nutrition Facts
| Serving size | (1080.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2110.9 |
| Total Fat 138.7g | 0% |
| Saturated Fat 48.1g | 0% |
| Polyunsaturated Fat 19.2g | |
| Cholesterol 2918.6mg | 0% |
| Sodium 6695.1mg | 0% |
| Total Carbohydrate 39.2g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 9.9g | |
| Protein 180.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 415.3mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 2322.0mg | 0% |
Source of Calories