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 favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
Tangy Dragon Egg and savory Hakka Noodles – a perfectly spiced, energy-giving lunch that's quick to make!
This indo_chinese dish is perfect for lunch. With 1014.8299999999999 calories and 45.39g 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.
340cal
9gprotein
48gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
