Fried Silkworm Chrysalis Chicken

Name: Fried Silkworm Chrysalis Chicken
Ingredients: 1000g Chicken (use tenderloin, remove fascia); 25g Egg white; 25g Spinach (washed, cut into 5 cm long thin strips along the grain); 30g Shaoxing wine; 3g Fine salt; 10g Scallion and pepper (made into a paste); 25g Starch; 1500g Peanut oil (for frying); As needed Pork caul fat (cut into 6 cm long, 2 cm wide pieces); As needed Egg foam batter (for coating)

A traditional classic Shandong dish, shaped like silkworm chrysalises, with a tender, fragrant, soft and delicious texture.

Varies

Easy

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Ingredients

Chicken (use tenderloin, remove fascia) 1000g

Egg white 25g

Spinach (washed, cut into 5 cm long thin strips along the grain) 25g

Shaoxing wine 30g

Fine salt 3g

Scallion and pepper (made into a paste) 10g

Starch 25g

Peanut oil (for frying) 1500g

Pork caul fat (cut into 6 cm long, 2 cm wide pieces) As needed

Egg foam batter (for coating) As needed

Instructions

Prepare chicken mixture

Remove fascia from chicken tenderloin, pound and finely mince. Add Shaoxing wine, fine salt, scallion-pepper paste, and starch, mix well, then crack in egg whites and stir to make the chicken mixture. Wash spinach and cut into 5 cm long thin strips along the grain.

Shape

Cut pork caul fat into 6 cm long, 2 cm wide pieces. Place chicken mixture on top and roll into a cylinder about 0.5 cm in diameter. Insert a bamboo skewer about 3 cm from one end, leaving 1.5 cm as a handle on the outside. Coat thoroughly with egg foam batter.

First fry

Place into oil heated to about 30% hot (approximately 75°C). Move with chopsticks. Once set, remove and pull out the bamboo skewer to form 'silkworm chrysalis chicken'. Briefly fry the spinach, then remove and arrange on a flat plate.

Second fry

Place the silkworm chrysalis chicken into oil heated to about 70% hot (approximately 175°C) and fry until apricot yellow. Remove and place on the spinach strips. Serve.