Butter Milk Granules Chicken

My late supper was Golden Milk Granules Chicken (奶油鸡); some of you may wonder what dish this is. This is extremely famous in Malaysia and commonly served with fried fish, fried prawns, fried crabs or even fried chicken. Rarely, with what I used; chicken breast slices.

Butter Milk Prawns

Butter Milk Granules Fish

MY RECIPE:

Difficulty Level: 60%
Preparation time: 30 minutes
Ingredients for the granules: Evaporated milk, egg white and butter.
Ingredients for the chicken marinade: Egg yolk, salt, corn flour and chicken breast.

Steps:

1. Melt about five scoops of butter (using tablespoon) into a pan using low heat.
   
2. Mix 100ml of evaporated milk with egg white. Whisk it then add into the melted butter.
3. Let the mixture simmer. Stir occasionally.
4. Slice the chicken breast into small pieces.
5. In a bowl, add two pinch of salt and the egg yolk.
   
6. Add two spoonful of corn flour and massage the chicken with the marinade.
7. In another pan, heat up the oil and fry the chicken. I prefer my meat to be moist so I fry at slightly lower heat.
8. In the other pan, the granules will start to turn yellow and bubbly. Remember to stir the mix so that it wouldn't overcook at the bottom.
9. Once the granules start to form and the colour has turned yellowish-brown, add the cooked meat into the pan and stir those together.
10. Cook for about 5 minutes and then the dish can be served.

I don't have the extra ingredients to garnish the dish but you can always serve it like they do in the restaurants; with fried curry leaves or even chopped bird's eye chillies. If you prefer to have sticky buttery milk granules, add the meat in once the mixture turn bubbly and lumps of granules start to form. The ideal colour of that mixture would be yellow.