Pounded Filling Pan-Fried Milk Cake
Tender and aromatic milk cakes topped with silky chicken pâté
Ingredients
Milk cake
400 g
Chicken tenderloin
150 g
Pork fat
100 g
Egg white
5
Ham
100 g
Salt
to taste
MSG
to taste
Dry starch
to taste
Scallion ginger juice
to taste
Peanut oil
to taste
Instructions
1
Step 1
Cut the milk cake into small cubes. Pound the chicken tenderloin and pork fat into separate pastes. Beat the chicken paste until elastic, then mix in the pork fat paste, egg white, scallion ginger juice, salt, and MSG. Add a suitable amount of water and beat until the mixture is light and fluffy, forming a chicken paste. Mix another egg white with a small amount of dry starch to make an egg batter.
2
Step 2
Cut the ham into petal shapes and set aside. Brush the milk cake cubes with the egg batter, then apply the chicken paste on top and spread it evenly. Arrange a decorative pattern on the chicken paste, brush another layer of egg batter over it, then steam over low heat in a steamer until set. Heat a wok over high heat, add peanut oil and heat until it is 80% hot. Add the milk cakes one by one, pan-fry over low heat until golden and fully cooked, then remove from the wok and serve on a plate.
