Butter Egg Chicken

Chicken Ingredients

• -/+ 300gr chicken fillet (not weighing & free to use any part), cut into small pieces
• 1 egg
• 1 tsp mushroom stock powder
• 1/2 tsp salt
• 1/2 tsp pepper powder
• Coating Flour:
• 10 tbsp wheat flour
• 2 tbsp rice flour
• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp mushroom stock powder
• 1 tsp baking powder
• 1/2 tsp pepper powder
• 1/2 tsp garlic powder

Margarine Egg Ingredients

• 3-4 egg yolks (this is what makes it delicious, the more the better), beat it off
• 1 stick curry leaf
• 1 clove garlic, chopped
• 1 curly red chili, chopped oblique
• 1 red chili, chopped oblique
• 1/2 tsp mushroom stock powder/ pinch of salt
• 2 tablespoons vegetable cooking oil
• 2 tbsp munjung butter/margarine

How to make

• 1. Marinate chicken with egg, mushroom stock, salt & pepper powder, keep in refrigerator for at least 30 minutes.
• 2. Put the chicken one by one into the coating flour, coat until smooth then fry in hot oil until golden brown. Lift & drain.
• 3. Heat the cooking oil & margarine over medium heat, which tends to be low, add the eggs little by little while stirring the oil quickly so that the eggs become fibrous. Do it until the eggs run out
• 4. Add curry leaves, chilies, garlic & mushroom broth, cook until done. Lift & drain.
• 5. Arrange the chicken on a plate, then sprinkle the egg fibers on top of the chicken.
• 6. Serve.

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