Chicken salted egg is a dish that originated in Singapore but has an influence from China because it uses salted eggs. However, salted eggs themselves are widely consumed in Southeast Asian countries.

The dish base is fried chicken and is very savoury, thick and creamy because of the sauce, which uses salted egg and milk. It's pretty easy to make, and you can try to make it. Chicken salted egg is very suitable to be eaten with warm rice.

Because the savoury taste is already there from the salted egg sauce, I don't use a lot of seasonings in this recipe, just salt and pepper. The important thing to take note of is we just use the egg yolk of the salted egg to make this dish. In this recipe, I also add two red chillies to add spiciness, and if you don't like spicy food, you can use one chilli or none.

A tip from me is that when you mix the sauce and the fried chicken, don’t turn on the heat. This process aims to make the chicken coated evenly with sauce. We don't want to overcook!