Nanxiang Crane-Shaped Chicken Wings
Nanxiang Gaosu
Shaped like a white crane, these chicken wings are stuffed with shredded Yunnan ham, shiitake mushrooms, and other fillings, deep-fried, then finished with a smooth starch glaze.
Ingredients
boneless chicken wings
12
shredded winter bamboo shoots
20g
shredded cooked ham
50g
cucumber slices (for tail and wings)
30g
shredded rehydrated winter mushrooms
20g
carved crane head
1
wet starch
20g
dry starch
30g
shredded scallion
10g
beaten egg white
5
shredded ginger
10g
fine white flour
12g
refined salt
10g
clear chicken broth
150g
Shaoxing wine
15g
cooked lard (approx. 100g used up)
1200g
MSG
1g
ground white pepper
1g
Instructions
1
Step 1
Cut off the wing tips of the chicken wings, blanch them in boiling water to set their shape, then remove and cool in cold water before deboning the wings. Cut the ham, winter mushrooms, winter bamboo shoots, scallion, and ginger into fine shreds, mix well, arrange neatly, and stuff each mixture into the 12 chicken wings. Mix 5g of salt, Shaoxing wine, and ground white pepper in a bowl to make a seasoning sauce, coat the chicken wings with it to infuse flavor, wait a moment, then coat with 15g of dry starch.
2
Step 2
Whip the egg white until foamy, add 15g of dry starch and fine white flour, stir well to make an egg foam batter, then coat the chicken wings with it. Place a wok over low heat, add cooked lard, heat to approximately 30% of full heat, add the chicken wings and fry slowly, taking care not to let them turn brown, then remove and drain the oil, place in the center of a plate and arrange to form the crane body.
3
Step 3
Place the wok over high heat, add clear chicken broth, 5g of salt, and MSG, use wet starch to thicken the sauce into a gravy, pour the gravy over the chicken wings, attach the carved crane head, and use the cucumber slices as the tail and wings to complete the dish.
