Fried Silkworm Chrysalis Chicken

Name: Fried Silkworm Chrysalis Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1000 g Chicken (use tenderloin); 25 g Egg white; 25 g Spinach (cut into thin strips); 30 g Shaoxing wine; 3 g Fine salt; 10 g Scallion and pepper (ground into paste); 25 g Starch; 1500 g Peanut oil

Shandong-style Fried Silkworm Pupae-Shaped Chicken: tender, fresh, and aromatic, with a soft, fluffy, delicious texture and a shape resembling silkworm pupae.

50 min

Easy

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Ingredients

Chicken (use tenderloin) 1000 g

Egg white 25 g

Spinach (cut into thin strips) 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

Make the chicken mixture

Remove the silverskin from the chicken tenderloin, pound it and finely mince into a paste. Add the Shaoxing wine, fine salt, scallion-pepper paste, and starch, and mix well. Then beat in the egg white and stir until evenly combined into a chicken mixture.

Prepare the garnish

Wash the spinach thoroughly, then cut along the grain into 5 cm long thin strips.

Shape the rolls

Cut pork caul fat into pieces 6 cm long and 2 cm wide. Place a portion of the chicken mixture on each piece and roll into a cylinder about 0.5 cm in diameter. Insert a bamboo skewer about 3 cm into one end, leaving a 1.5 cm handle sticking out. Dip each roll into the egg-white foam batter until fully coated.

First fry

Lower the coated rolls into oil heated to about 30% hot (around 75°C). Use chopsticks to turn them so they firm up evenly, then lift them out. Pull out the bamboo skewers to form the "silkworm chrysalis chicken." Quickly pass the spinach strips through the oil, remove, and spread them over a flat serving plate as a bed.

Second fry

Return the silkworm chrysalis chicken to oil heated to about 70% hot (around 175°C) and fry until apricot yellow. Remove and arrange on top of the spinach strips. Serve immediately.