Day: September 27, 2016

Of Butter Chicken

2 Comments

Annyeonghaseyo!  안녕하세요!

And so, I cooked again.  This round, I am having a new companion, introducing: Ms Mera! Owh, I just notice that I don’t have a picture of her. Hehe..

For yesterday’s dinner, I prepared Butter Chicken（奶油鸡丁）, the Malaysian Chinese way.  We do have two versions of Butter Chicken: wet and dry.  The main difference between the two is: wet version needs evaporated milk, and the dry version just relies on GOOD QUALITY butter.

This is the “wet version” [cooked by me too], the sauce is yummy and fattening at the same time.  Why can’t it just be yummy alone. *cries*

I am one who doesn’t compromise my butter in everything I eat. LOL!  Anyway I love SCS butter for its milky scent. Mmm.. Just too good.  To be very honest I do not have any recipe for this.  I did everything in rough estimation, lol!

Ingredients (serves two):

  1. Diced chicken breast
  2. Curry leafs
  3. Chili padi
  4. 1 Large Egg

 

Seasoning:

  1. Soy sauce
  2. Sesame sauce
  3. Curry powder
  4. Salt
  5. Black pepper
  6. Sugar (very small amount)
  7. Butter
  8. Kentucky frying powder

Steps:

I have no idea of how much of the seasonings were added as everything was done according to my intuition.  But the rough idea is:

  1. Clean and dice chicken breast.
  2. Marinate with soy sauce, sesame oil, curry powder, egg (white only), corn starch and black pepper for 30 mins.  At the meantime I cooked my rice. *smart huh?*
  3. Heat some oil, coat the diced chicken breast with Kentucky frying powder and fry them until they are cooked.  Drain the oil and put aside.
  4. Heat a tablespoon of SCS butter, then stir in 1 egg yolk and it will form strands of egg yolk.
  5. Add curry leaves, chili padi and allow them to get sauteed until fragrant.
  6. Add in a teaspoon of salt, a teaspoon of brown sugar and a teaspoon of curry powder.
  7. Stir in the fried chicken nuggets into the pan, until all pieces are well coated with the butter and egg mixture.
  8. Serve with rice while hot.
  9. Burp as loud as you wish.
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While waiting for the chicken to be thoroughly marinated.

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Tadah! This is the dry version of butter chicken!

Processed with Snapseed.

To be honest it really does taste awesome.  I am not exaggerating! 

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Dinner ended even better with this tub of happiness and fatness. Owh, spot my gudetama thumb!

I personally love the dry version better.  Maybe because the scent of the butter shines brighter in dry version than the wet butter chicken.

Do try it at home! It is a savory and flavorful dish which is common in Malaysia.

Til I blog again!

Annyeong!

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