Dragon-Phoenix Legs
A traditional Jiangsu dish: shredded chicken and shrimp wrapped in pork caul fat, shaped like chicken drumsticks, and deep-fried until crispy outside and tender inside.
Ingredients
shredded chicken
450 g
shrimp
100 g
pork caul fat (cut into 10 cm squares)
150 g
chicken leg bone
10 g
egg (mixed with dry starch)
50 g
sugar
10 g
spicy soy sauce
7.5 g
fine salt
7.5 g
Shaoxing wine
20 g
MSG
2 g
scallion (minced)
20 g
white pepper
3 g
dry starch
20 g
breadcrumbs (for coating)
to taste
peanut oil (heated to about 175°C / 70% hot)
1250 g (actual usage 150 g)
Instructions
1
Prepare the filling
Combine the shredded chicken and shrimp in a bowl. Add the egg, sugar, spicy soy sauce, fine salt, Shaoxing wine, MSG, minced scallion, and white pepper, then mix well and set aside.
2
Shape the rolls
Rinse the pork caul fat thoroughly and cut it into 10 cm squares. Place a portion of the shredded chicken and shrimp on each square, position a chicken leg bone at one end, and wrap the caul fat around the filling to form a chicken-leg shape.
3
Coat the rolls
Beat the egg and mix it with the dry starch to make a smooth batter. Roll each dragon-phoenix leg blank in dry starch first, dip it in the egg batter, then roll it in breadcrumbs until evenly coated.
4
Deep-fry
Heat the oil in a wok to about 70% hot (approximately 175 °C). Fry the coated legs until pale yellow, then move the wok to low heat and fry for 1 minute more until cooked through. Lift out with a slotted spoon and arrange neatly on a serving plate.
