Eight Treasure Chicken Legs
Pork caul fat is used as a wrapper, stuffed with eight ingredients including shrimp, squid, and mushrooms, shaped like a chicken leg, and deep-fried.
Ingredients
pork (cut into small cubes)
50g
chicken (cut into small cubes)
shiitake mushrooms (cut into pea-sized pieces)
squid (cut into pea-sized pieces)
winter bamboo shoots (cut into pea-sized pieces)
50g
Chinese sausage (cut into pea-sized pieces)
dried shrimp (cut into pea-sized pieces)
peeled shrimp (cut into pea-sized pieces)
50g
eggs (beaten into egg liquid, mixed with flour and wet starch to make egg batter)
rendered lard
75g
pig caul fat (cut into 10 13cm square pieces)
chicken leg bones (upper part placed on top of the filling)
spinach leaves (blanched)
Instructions
1
Step 1
Cut both pork and chicken into small cubes. Cut shiitake mushrooms, squid, winter bamboo shoots, Chinese sausage, dried shrimp, and peeled shrimp into pea-sized pieces separately. Crack eggs into a bowl and beat them into egg liquid, then add flour and wet starch to mix into egg batter.
2
Step 2
Place a wok over high heat, add rendered lard and heat until hot. Add diced pork and diced chicken and stir-fry, then add soy sauce, salt, MSG, scallion segments, minced ginger, peeled shrimp, dried shrimp, Chinese sausage, squid, winter bamboo shoots, and shiitake mushrooms. Stir-fry until the sauce is absorbed and flavors are fully infused, then remove from the wok to make the filling.
3
Step 3
Cut the pig caul fat into 10 13cm square pieces. First, spread the prepared filling on each piece, then place the upper part of the chicken leg bone on top of the filling for each. Fry them one by one until cooked through, then remove with a slotted spoon.
4
Step 4
Arrange the fried caul fat chicken legs on a plate, garnish with carved decorations in the center. Place the blanched spinach leaves between the chicken legs and serve.
