Fried Silkworm Chicken
Shandong-style Fried Silkworm Chrysalis Chicken – tender, aromatic, and pleasantly soft, shaped to resemble silkworm chrysalis.
Ingredients
Chicken (tenderloin only)
1000 g
Egg white
25 g
Spinach
25 g
Shaoxing wine
30 g
Fine salt
3 g
Scallion and pepper (ground into paste)
10 g
Starch
25 g
Peanut oil
1500 g
Instructions
1
Step 1
Remove the fascia from the chicken tenderloin, pound it until broken, then mince into fine paste. Add Shaoxing wine, fine salt, scallion and pepper paste, and starch, mix well. Then add the egg white, stir evenly to form the chicken mixture. Wash the spinach, then cut into 5 cm long strips along the grain.
2
Step 2
Cut the pork caul into pieces 6 cm long and 2 cm wide. Place the chicken mixture on the pork caul and roll into a 0.5 cm diameter roll. Insert a bamboo skewer from one end about 3 cm deep, leaving 1.5 cm of the skewer handle exposed. Coat the roll completely in egg white batter, then place it into oil heated to approximately 30% heat (around 75°C). Stir with chopsticks, once the roll firms up, remove from the oil, take out the bamboo skewer to make 'silkworm chicken'. Lightly fry the spinach, remove and spread on a flat plate.
3
Step 3
Place the silkworm chicken into oil heated to approximately 70% heat (around 175°C) and fry until apricot yellow, then remove. Arrange on top of the spinach strips and serve.
