A spectacular Indo-Chinese appetizer featuring a hard-boiled egg wrapped in a spicy minced chicken mixture, coated in crispy breadcrumbs, and deep-fried to golden perfection. A real showstopper!
Prep25 min
Cook15 min
Servings4
Serving size: 1 piece
675cal
36gprotein
51gcarbs
36g
Ingredients
4 pieces Eggs (Large size, for boiling)
500 g Ground Chicken (Also known as minced chicken)
1.5 tbsp Ginger Garlic Paste
2 pieces Green Chili (Finely chopped, adjust to taste)
1 piece Onion (Medium size, finely chopped)
2 tbsp Soy Sauce (Light soy sauce is preferred)
1 tbsp Red Chili Sauce (Such as Sriracha or a similar variety)
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
A classic Indo-Chinese street food favorite! Perfectly cooked noodles tossed with scrambled eggs, crunchy vegetables, and a savory sauce blend. Ready in under 30 minutes for a quick and satisfying meal.
Spicy Dragon Egg with energy-giving Egg Hakka Noodles. A protein-packed combo that's pure taste appeal!
This indo_chinese dish is perfect for lunch. With 1045.25 calories and 48.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For the chicken mixture)
2 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Spring Onion (Greens only, chopped, for mixture and garnish)
0.5 cup All-Purpose Flour (For the slurry)
2 tbsp Cornstarch (For the slurry, adds crispiness)
0.75 cup Water (Approximately, for making the slurry)
1.5 cup Breadcrumbs (Panko breadcrumbs recommended for extra crunch)
3 cup Oil (For deep frying)
Instructions
1
Boil and Prepare the Eggs
Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce heat to a simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Once cool, carefully peel the eggs and pat them completely dry with a paper towel. This is crucial for the chicken mixture to adhere properly.
2
Prepare the Spicy Chicken Mixture
In a large mixing bowl, combine the ground chicken, ginger-garlic paste, finely chopped onion, green chilies, soy sauce, and red chili sauce.
Add the salt, black pepper powder, chopped coriander leaves, and half of the chopped spring onions.
Mix gently with your hands until all ingredients are just combined. Do not overmix, as this can make the chicken tough.
3
Wrap the Eggs
Divide the chicken mixture into 4 equal portions.
Lightly oil your hands to prevent sticking. Take one portion of the chicken mixture and flatten it into a thin, even patty on your palm.
Place one dry, hard-boiled egg in the center of the patty.
Carefully wrap the chicken mixture around the egg, ensuring it is fully enclosed with no gaps. Smooth the surface to create a uniform, egg-shaped ball.
Repeat with the remaining eggs and chicken mixture. Place the wrapped eggs on a plate.
4
Set Up the Breading Station
In a shallow bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt and pepper.
Gradually add water while whisking continuously to form a smooth, lump-free slurry. The consistency should be similar to that of a pancake batter, thick enough to coat the back of a spoon.
Spread the breadcrumbs evenly on a separate large plate or tray.
5
Coat the Dragon Eggs
Take one chicken-wrapped egg and carefully dip it into the flour slurry, turning it gently to ensure it's completely coated.
Lift the egg, allowing any excess slurry to drip back into the bowl.
Immediately transfer the coated egg to the plate of breadcrumbs. Roll it gently, pressing the crumbs firmly onto the surface to create a thick, even crust. Repeat for all eggs.
6
Deep Fry to Golden Perfection
Heat the oil in a deep pan or kadai over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of bread should turn golden brown in about 30 seconds.
Carefully slide 1 or 2 coated eggs into the hot oil, being careful not to overcrowd the pan.
Fry for 7-8 minutes, turning occasionally, until the outside is a deep golden brown and crispy, and the chicken layer is fully cooked.
Using a slotted spoon, remove the fried eggs and place them on a wire rack or paper towel-lined plate to drain excess oil.
7
Serve and Garnish
Let the Dragon Eggs rest for a minute or two before handling.
With a sharp knife, carefully slice each egg in half lengthwise to reveal the beautiful layers inside.
Arrange on a serving platter, garnish with the remaining chopped spring onions, and serve immediately with your favorite dipping sauce like sriracha or sweet chili sauce.
370cal
12gprotein
47gcarbs
15gfat
Ingredients
200 g Hakka Noodles (or other wheat noodles)
1 tsp Salt (for boiling noodles)
3 tbsp Vegetable Oil (divided)
2 unit Large Eggs (lightly beaten)
4 cloves Garlic (finely minced)
1 inch piece Ginger (finely minced)
1 medium Onion (thinly sliced)
1 medium Carrot (julienned)
1 medium Capsicum (julienned (any color))
1 cup Cabbage (shredded)
2 tbsp Light Soy Sauce
1 tbsp Red Chili Sauce (adjust to spice preference)
1 tbsp Rice Vinegar
0.5 tsp White Pepper Powder
0.5 tsp Sugar (to balance flavors)
3 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tsp of salt for boiling.
Add the hakka noodles and cook according to package directions until al dente (usually 3-4 minutes). Be careful not to overcook.
Immediately drain the noodles in a colander and rinse under cold running water to stop the cooking process and remove excess starch.
Toss the drained noodles with 1 tsp of vegetable oil to prevent them from sticking. Set aside.
2
Prepare the Sauce
In a small bowl, whisk together the light soy sauce, red chili sauce, rice vinegar, salt, white pepper powder, and sugar.
Set the sauce mixture aside. This ensures even distribution of flavors when you add it to the wok.
3
Stir-fry Aromatics and Vegetables
Heat the remaining vegetable oil in a large wok or skillet over high heat until it shimmers.
Add the minced ginger and garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions and stir-fry for 1 minute until they turn translucent.
Add the julienned carrots and capsicum. Stir-fry for 2 minutes. The vegetables should be tender but still have a crunch.
Finally, add the shredded cabbage and stir-fry for another minute.
4
Scramble Eggs and Combine
Push the vegetables to one side of the wok to create an empty space.
Pour the lightly beaten eggs into the empty space. Let them set for a few seconds, then scramble until just cooked through.
Break the scrambled eggs into smaller pieces with your spatula and mix them with the vegetables.
Add the cooked noodles to the wok.
5
Toss and Serve
Pour the prepared sauce mixture over the noodles.
Using two spatulas or a pair of tongs, gently toss everything together for 1-2 minutes on high heat until the noodles are well-coated and heated through.
Turn off the heat, add the chopped spring onion greens, and give it a final toss.