Dragon and Phoenix
A celebrated dish from Northeast China featuring chicken pieces coated in egg batter and deep-fried, then combined with squid rolls. Golden in color and richly flavored.
Ingredients
live spring chicken
1
rehydrated squid
250 g
eggs
2
fine salt
to taste
MSG
to taste
wet starch
to taste
vegetable oil
to taste
fresh broth
to taste
Instructions
1
Step 1
Slaughter the live spring chicken, remove feathers, take out the internal organs and clean thoroughly, debone and cut into chunks. Clean the squid, score it with a knife so it forms a roll shape when cooked, set aside.
2
Step 2
Beat the eggs evenly, add fine salt, MSG and dry starch, stir to make an egg batter. Heat the wok, pour in vegetable oil and heat to 50-60% of smoking point, coat the chicken chunks with the egg batter, place into the oil and fry until golden brown, crispy on the outside and tender on the inside, then remove.
3
Step 3
Place the wok over high heat and heat up, pour in vegetable oil and heat to 70-80% of smoking point, add the squid and blanch briefly. When the squid curls into a roll shape, remove it, drain off excess oil and return it to the wok. Add fresh broth, fine salt and MSG, then thicken the sauce with wet starch, drizzle with a pinch of cooked oil, then serve, arranging the squid around the edge of the serving plate.
