Fried Vegetarian Chicken Cutlets

Name: Fried Vegetarian Chicken Cutlets
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 400 g cooked yam (peeled and mashed); 25 g winter mushrooms (cut into 0.3 cm dice); 25 g winter bamboo shoots (cut into 0.3 cm dice); 50 g egg whites (part for filling, part for batter); 50 g tofu skin (cut into 7.5 cm long, 3 cm wide oval pieces); 25 g eggplant stems; 25 g steamed bun (peeled and cut into 0.2 cm small dice); 15 g scallions (made into scallion-pepper paste); 3 g Sichuan peppercorns (made into scallion-pepper paste); 1 g MSG; 5 g fine salt; 50 g starch (for mixing egg white batter); 150 g peanut oil; 15 g cilantro (to line the plate); 15 g scallion whites (served on the side for dipping); 50 g sweet bean sauce (served on the side for dipping)

Visually appealing with a warm apricot yellow hue, these cutlets have a crispy, aromatic exterior and a soft, tender interior, and offer the benefit of strengthening the spleen and eliminating dampness.

45 min

Easy

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Ingredients

cooked yam (peeled and mashed) 400 g

winter mushrooms (cut into 0.3 cm dice) 25 g

winter bamboo shoots (cut into 0.3 cm dice) 25 g

egg whites (part for filling, part for batter) 50 g

tofu skin (cut into 7.5 cm long, 3 cm wide oval pieces) 50 g

eggplant stems 25 g

steamed bun (peeled and cut into 0.2 cm small dice) 25 g

scallions (made into scallion-pepper paste) 15 g

Sichuan peppercorns (made into scallion-pepper paste) 3 g

MSG 1 g

fine salt 5 g

starch (for mixing egg white batter) 50 g

peanut oil 150 g

cilantro (to line the plate) 15 g

scallion whites (served on the side for dipping) 15 g

sweet bean sauce (served on the side for dipping) 50 g

Instructions

Make the filling and shape the cutlets

Peel the cooked yam and mash into a puree. Cut the winter mushrooms and winter bamboo shoots into 0.3 cm dice. Place them in a bowl together with the scallion-pepper paste, MSG, fine salt, and egg whites, and mix until evenly combined. Cut the tofu skin into oval pieces measuring 7.5 cm long by 3 cm wide. Spread a layer of the yam mixture evenly over a tofu skin piece, then cover with another tofu skin piece. Insert an eggplant stem to mimic a chicken cutlet.

Coat with batter and crumbs

Peel the steamed bun and cut it into 0.2 cm small dice. Whisk the egg whites together with the starch and fine salt to make an egg white batter. Coat each cutlet evenly with the batter, then roll them in the steamed bun crumbs until fully covered.

Fry until golden

Heat the oil to about 40% hot (around 100°C/210°F) and fry the cutlets until golden brown. Remove, drain the oil, and arrange on a plate lined with cilantro. Serve with small dishes of scallion whites and sweet bean sauce on the side for dipping.