Hundred Flowers Chicken
A traditional Zhejiang dish featuring finely chopped shrimp spread over chicken breast and fried until golden.
Ingredients
Shrimp (deveined and minced)
400g
Chicken breast (lightly salted and marinated)
400g
Salt
to taste
MSG
to taste
Cooking wine
to taste
Cornstarch (for mixing with shrimp, for coating chicken breast)
to taste
Black pepper
to taste
Instructions
1
Prepare Filling
Devein and mince the shrimp, then mix with salt, MSG, cooking wine, cornstarch, and pepper until well combined; lightly salt the chicken breast and let it marinate briefly.
2
Coat and Fry
Coat the chicken breast with a light layer of cornstarch, place the shrimp mixture on top of the chicken, then fry in hot oil over low heat until golden brown. Remove from the oil, drain excess oil, and cut into chunks.
