Dragon and Phoenix Legs
A traditional signature dish of Fujian cuisine, shaped to resemble small drumsticks by wrapping pork caul fat around a paste of shrimp and minced chicken, inserting a duck foot bone as a handle, and deep-frying until crisp.
Ingredients
Shrimp (chopped together with chicken into mince)
250 g
Chicken (chopped together with shrimp into mince)
250 g
Pork fat netting (each piece 2 inches square)
12
Eggs
2
Duck foot bones (to serve as leg bones)
12
Water chestnuts (peeled, minced finely, water squeezed out)
300 g
Salt
a pinch
Flour (made into a thin batter)
45 g
Arrowroot powder (sprinkled on the fat netting)
20 g
Instructions
1
Step 1
Peel the water chestnuts and mince them finely, then squeeze out the excess water. Chop the shrimp and chicken together into a fine mince. Whip one egg white until fluffy, then combine it with the water chestnut and shrimp-chicken mince. Add a pinch of salt and mix well.
2
Step 2
Whip the remaining egg white until fluffy, then stir in the flour to make a thin batter.
3
Step 3
Spread out each piece of pork fat netting on a work surface. Sprinkle each with a layer of dry arrowroot powder, then spread on a thin layer of the egg-flour batter. Place a portion of the shrimp-chicken mince on top and roll each piece into a shape resembling a chicken leg. Insert a duck foot bone into one end of each leg to serve as the leg bone. Deep-fry in very hot lard until crispy and cooked through.
