Hundred Seeds Phoenix Legs
Made with chicken legs, chestnuts, and lotus seeds as the main ingredients, this dish is prepared by marinating, steaming, and frying. It offers a savory, fresh, and slightly sweet flavor with a crispy, fragrant texture.
Ingredients
young chicken legs
12
chestnuts
250 g
dried lotus seeds
100 g
dried vegetable floss
5 g
eggs (beaten into batter)
2
refined salt
10 g
cooking wine
10 g
rock sugar
25 g
flour
25 g
breadcrumbs
50 g
Sichuan peppercorns
0.5 g
cinnamon bark
0.5 g
star anise
0.5 g
cloves
0.5 g
cooked pork lard (about 100 g used)
1000 g
Instructions
1
Step 1
Select 12 young chicken legs. Chop each leg a few times with a knife and place in a bowl. Add salt (5 g), cooking wine (10 g), star anise, cinnamon bark, cloves, and Sichuan peppercorns, mix well, and marinate until the flavors are absorbed, then remove. Place in a plate and steam in a steamer until cooked through. Crack the eggs into a bowl, add the flour, and whisk into a batter for later use.
2
Step 2
Choose chestnuts of similar size, cut a slit in each shell with a knife, place in a pot of water and boil for 5 minutes, then remove. Peel off the shell and inner skin and set aside. Take a bowl, wash the lotus seeds, place in the bowl to soak and soften, then put the chestnuts together with the lotus seeds in the bowl. Add salt (5 g), rock sugar (25 g), and lard (15 g), steam in a steamer until tender. Remove and drain off the original liquid, then pour the contents into a wok. Flip the chestnuts and lotus seeds onto a round serving plate, bring the original liquid in the wok to a boil, thicken with cornstarch slurry, and pour over the top.
3
Step 3
Take another pot and place over heat. When the oil reaches medium-hot (about 60% hot), coat the chicken legs in the egg batter, roll in breadcrumbs, and deep-fry until golden brown, then remove. Arrange the chicken legs around the chestnuts, and fill the gaps with dried vegetable floss to complete the dish.
