Creamy butter chicken- 奶油鸡

奶油鸡 or creamy butter chicken ( I've no idea of the english name, translation based on my own assumption) is a 'must-order' dish whenever my family went out for 煮炒 or 大排档.



It was a disappointment from last attempt which my brothers responded with disflavour due to the strong milky taste.



After picking up from the small details, I'd compassed the key to success are the timing and intensity of the heat. Never underestimate the effect that both of these factors bring about, the art of cooking does not solely go about on the proportion of ingredients added.


Recipe

Marinate the chicken :

• 600g of boneless chicken meat
• 2 tbsp cornflour
• 1 1/2 tbsp soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• dash of pepper

Creamy butter gravy:

• 1/2 can evaporated milk
• 2 stalks of curry leaves
• 1 to 2 chili padi
• 1 tbsp butter
• 1 tsp salt and sugar to taste

1. Mix all of ingredients for marinating the chicken to marinate for 1-2 hours.
2. Deep-fry marinated chicken meat till cooked. Set aside.
3. For creamy butter gravy, heat wok at medium and add in butter.
4. Stir-fry chili padi and curry leaves till fragrant.
5. Turn down heat to low and pour in evaporated milk. Add in salt and sugar.
6. Continue to stir slowly without stopping till the mixture thickens.
7. Lastly, add in the fried chickens and turn up the heat to high. Stir-fry quickly to let the sauce coat the chicken evenly.
8. Turn off heat and dish up.

Pre-fried chicken meat

My brothers fancied it very much! They gorged it instantly!