Hearty Salted Egg Chicken Burger
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 7: Chicken Breast, MAGGI® Oyster Sauce
Marinate chicken pieces with MAGGI® Oyster Sauce for at least 1 hour or overnight.
Step2 of 7: Chicken Breast, Rice Flour, MAGGI® CukupRasa™
Mix rice flour and MAGGI® CukupRasa™ in a medium mixing bowl. Dredge chicken pieces in the flour mixture, shake off the excess flour and transfer onto a clean, dry plate.
Step3 of 7: Chicken Breast, Cooking Oil
In a non-stick frying pan, pan fry the chicken pieces until golden brown. Drain the excess oil and set aside.
Step4 of 7: Unsalted Butter, Cooking Oil, Garlic, Curry Leaf, Salted Egg Yolk, Bird's Eye Chilli
Heat 1 tablespoon unsalted butter and ½ tablespoon cooking oil in a wok or frying pan. Pan-fry chopped garlic and curry leaves till crisp and fragrant. Next, add the salted egg yolks, bird’s eye chillies and cook until the mixture becomes bubbly.
Step5 of 7: Evaporated Milk, MAGGI® CukupRasa™, Sugar
Reduce heat, add evaporated milk, MAGGI® CukupRasa™ and sugar. Allow it to simmer until the gravy thickens before turning off the heat.
Step6 of 7: Burger Buns
Cut burger buns horizontally, toast in oven toaster or on a non-stick frying pan.
Step7 of 7: Chicken Breast, Burger Buns, Cucumber, Lettuce Leaves, Unsalted Butter, Cooking Oil, Garlic, Curry Leaf, Salted Egg Yolk, Bird's Eye Chilli, Evaporated Milk, MAGGI® CukupRasa™, Sugar
Lastly, assemble the burgers. Lay cucumber slices and lettuce on the bottom burger bun, followed by the fried chicken and then, drizzle over the salted egg sauce. Cover with the other half of the burger and serve immediately.