Dragon Phoenix Chicken Legs

Name: Dragon Phoenix Chicken Legs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 300 g Chicken breast (tendons removed, washed, sliced into thin pieces 2cm long, 1cm wide, 0.1cm thick); 300 g Peeled shrimp meat (sliced across the grain into 0.3cm thick slices); 1 (approx 50 g) Egg (for preparing filling and egg batter); 15 g Wet starch (for preparing filling and egg batter); 25 g Pork caul fat (washed, cut into 10 rectangular pieces 14cm long and 10cm wide); 100 g Chili oil (for serving); 1500 g (actual oil consumption 100 g) Peanut oil (for frying); 10 Cooked chicken leg bones (for wrapping)

A classic high-end banquet dish of Lu (Shandong) cuisine. Chicken leg bones are wrapped in chicken breast meat and shrimp meat, then deep-fried to a golden color — crispy on the outside and tender on the inside — shaped like chicken legs.

50 min

Easy

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Ingredients

Chicken breast (tendons removed, washed, sliced into thin pieces 2cm long, 1cm wide, 0.1cm thick) 300 g

Peeled shrimp meat (sliced across the grain into 0.3cm thick slices) 300 g

Egg (for preparing filling and egg batter) 1 (approx 50 g)

Wet starch (for preparing filling and egg batter) 15 g

Pork caul fat (washed, cut into 10 rectangular pieces 14cm long and 10cm wide) 25 g

Chili oil (for serving) 100 g

Peanut oil (for frying) 1500 g (actual oil consumption 100 g)

Cooked chicken leg bones (for wrapping) 10

Instructions

Prepare the filling

Remove tendons from chicken breast, wash, slice into thin pieces 2cm long, 1cm wide, 0.1cm thick. Slice peeled shrimp meat across the grain into 0.3cm thick slices. Place in a bowl, add egg and wet starch, mix well to make filling.

Make egg batter

Take another empty bowl, add an egg, add remaining wet starch and mix into egg batter.

Wrap and shape

Wash pork caul fat, cut into 10 rectangular pieces 14cm long and 10cm wide. Take one piece, lay flat, place 1/10 of the filling on one corner. Brush the edges of the caul fat piece with egg batter. Take one cooked chicken leg bone, place it on one side of the caul fat, wrap the filling and chicken leg bone with the caul fat (expose 1/2 of the chicken leg bone), shape it like a chicken leg, and place on a plate.

Steam

Place in a steamer, steam thoroughly over high heat, remove and let cool slightly.

Fry

Coat evenly with egg batter, put one by one into a pot of 60% hot (approx 150°C) peanut oil (hold the chicken leg bone while frying), fry until golden brown, remove and drain oil, arrange neatly on a plate, serve with chili soy sauce.