Pan-fried Mountain Chicken Rolls
A classic Huaiyang dish of pheasant breast and pork leg filling wrapped in caul fat, steamed until cooked, then pan-fried until golden.
Ingredients
Mountain chicken (remove breast meat, tear into small pieces)
2 pieces
Pork caul (spread flat and set aside)
2 sheets
Pork leg meat (cut into small pieces)
225g
Sesame oil
A little
Water chestnut starch
A little
MSG
A little
Salt
A little
Scallion and ginger (minced)
A little
Yellow rice wine
A little
Eggs (use egg white only)
2 pieces
Breadcrumbs
A little
Instructions
1
Prepare meat filling
Cut the mountain chicken meat and pork leg meat into small pieces, place in a basin, add salt, yellow rice wine, scallion and ginger, water chestnut starch, egg white, MSG, and sesame oil, mix well to make the filling
2
Roll and steam
Spread the pork caul flat, place the mixed filling on top, roll into a long cylindrical roll, steam in a steamer until cooked, then take out and cut into diagonal short pieces
3
Pan-fry
Heat a wok with lard, add the cut mountain chicken rolls, fry both sides until golden, then drizzle with a little sesame oil to serve
