Chrysanthemum Chicken Paste

Name: Chrysanthemum Chicken Paste
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 12 pieces White chrysanthemums (rinsed clean, stamens removed); 100 g Chicken breast (washed and minced); 50 g Pork fatback (washed and minced); 10 g Egg yolk skin (cut into thin strips); 1 Egg white; 10 g Dry starch; 10 g Wet starch; 5 g Scallion-ginger juice; 1 g MSG; 4 g Fine salt; 1000 g (about 30 g used) Peanut oil (for deep-frying)

A crispy fried dish made with white chrysanthemum and minced chicken, shaped like a chrysanthemum—light, elegant, and delicately fragrant.

40 min

Easy

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Ingredients

White chrysanthemums (rinsed clean, stamens removed) 12 pieces

Chicken breast (washed and minced) 100 g

Pork fatback (washed and minced) 50 g

Egg yolk skin (cut into thin strips) 10 g

Egg white 1

Dry starch 10 g

Wet starch 10 g

Scallion-ginger juice 5 g

MSG 1 g

Fine salt 4 g

Peanut oil (for deep-frying) 1000 g (about 30 g used)

Instructions

Prepare the chicken paste

Rinse the white chrysanthemums clean and remove the stamens. Wash the chicken breast and pork fatback, then mince them into a paste and place in a bowl. Add the fine salt, MSG, scallion-ginger juice, egg white, and wet starch, and stir into a smooth batter. Cut the egg yolk skin into thin strips.

Wrap with chicken paste

Dust the chrysanthemums with dry starch, then use the chicken paste to pipe a small round ball in the center as the flower heart.

Deep-fry the dish

Place a wok over medium heat, add the peanut oil, and heat to about 50% hot. Use a slotted spoon to support the chrysanthemums and lower them into the oil. Fry until the chicken paste is cooked through, remove and arrange on a plate, then sprinkle the egg yolk strips over the chicken paste as stamens to finish.