Dragon and Phoenix Double Legs
A classic Shandong (Lu) specialty, Dragon and Phoenix Legs features a golden-brown color, a crispy exterior with a tender interior, and a savory, delicate flavor. The dish is shaped to resemble chicken drumsticks.
Ingredients
chicken breast (remove tendons, wash, slice)
300 g
peeled shrimp meat (slice)
300 g
egg (about 50 g)
1
wet starch
15 g
pork caul fat (wash, slice)
25 g
chili oil
100 g
peanut oil (actual consumption 100 g)
1500 g
cooked chicken drumstick bone
to taste
Instructions
1
Make the filling
Remove the tendons from the chicken breast, wash it, and slice it into thin pieces about 2 cm long, 1 cm wide, and 0.1 cm thick. Slice the peeled shrimp into pieces about 0.3 cm thick. Place both in a bowl, crack in the egg, and stir in the wet starch until everything is evenly combined into a filling.
2
Make the batter
In a separate bowl, crack another egg and mix in the remaining wet starch to form a smooth egg batter.
3
Wrap the legs
Wash the pork caul fat and cut it into 10 rectangular sheets, each about 14 cm long and 10 cm wide. Lay one sheet flat and place 1/10 of the filling on one corner of the sheet. Brush the four sides of the sheet with egg batter. Place one cooked chicken drumstick bone along one edge so the filling wraps around it, then roll the caul fat around both the filling and the bone, leaving about half of the bone exposed so the bundle looks like a chicken drumstick. Arrange the wrapped legs on a plate.
4
Steam
Place the plate in a steamer and steam over high heat until the filling is fully cooked through. Remove, let cool slightly, then coat each bundle evenly with the egg batter.
5
Deep-fry
Holding each bundle by the exposed bone, lower them one by one into oil heated to about 60% hot (around 150 °C). Fry until golden brown, then remove and drain off the excess oil. Arrange neatly on a serving plate and serve with chili oil on the side.
