Pulled-Sugar Chicken Boxes
Attractive in color, sweet and tender, with a candied fruit filling.
Ingredients
chicken breast
300 g
oil
75 g
Beijing preserved fruit (chopped into filling)
100 g
white sugar
100 g
red and green cherries (diced)
6 g
flour
to taste
leavened dough
to taste
alkali
to taste
water (for batter and syrup)
to taste
Instructions
1
Step 1
Wash the chicken breast and cut it into round slices 3 cm in diameter, 2 slices at a time (each pair kept connected at the base), then coat with flour.
2
Step 2
Wash the preserved fruit, chop it into a filling, divide into about 16 portions, and roll each by hand into a small ball. Dice the cherries.
3
Step 3
Mix the leavened dough with water until smooth, and just before using, stir in an appropriate amount of alkali to form a batter.
4
Step 4
Place a wok over the heat, add the oil and heat to 5–6 mature hot. Place a preserved-fruit ball between each pair of chicken slices to form a chicken-box shape, coat with the batter, and drop the boxes one by one into the hot oil. Fry over high heat until the chicken boxes float and turn golden yellow, then remove and drain off the oil.
5
Step 5
Put the white sugar and water in the wok and heat until the sugar turns light yellow. Add the fried chicken boxes and toss so the syrup coats them evenly. Remove from the wok and sprinkle with the diced red and green cherries to finish.
