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Dodo Chicken Platter with Salted Egg Yolk Dip

Prep Time 5 minutes
Cook Time 30 minutes
Servings 8


  • DoDo Chicken Patty In Batter 4 pcs
  • DoDo Chicken Cutlet Leg 4 pcs
  • DoDo Chicken Patty Mala In Batter 4 pcs
  • Oil for deep frying

Salted Egg Yolk Sauce

  • 5 Salted egg yolk mashed *see notes
  • 60 g butter
  • 120 ml evaporated milk
  • 3 tsp sugar
  • 1 tsp fish sauce

Garnish (optional)

  • Shredded spring onion
  • Sliced red chilli


  • Heat oil to 175C.
  • Cook frozen chicken patties for 3½ minutes in batches. (Cook mala batch last)
  • Place on paper towel to drain

Salted Egg Yolk Sauce

  • Heat a pan on medium heat to melt butter.
  • Add salted egg yolk to cook until bubbly.
  • (Salted egg yolk was steamed for 15-20 minutes then mashed)
  • Add fish sauce and sugar. Give it a quick mix.
  • Pour in evaporated milk, bring to boil, and remove from heat immediately.
  • Pour into the blender to blend until thick and smooth.
  • Garnish platter & serve with dipping sauce.


Oven bake: 200C for 20 Minutes
Salted egg yolk: steam for 20 minutes on high or microwave on high for 1-2 minutes