Sesame Oil Dragon-Phoenix Legs
A Yunnan-style fried dish with a golden color, crispy exterior, and tender interior, shaped to resemble a chicken leg.
Ingredients
tender chicken (cut into pine nut-sized pieces)
200 g
battered shrimp
50 g
pork leg meat (cut into pine nut-sized pieces)
100 g
cooked ham (cut into pine nut-sized pieces)
15 g
pork caul fat (cut into 10 sheets)
400 g
rehydrated shiitake mushrooms (cut into pine nut-sized pieces)
15 g
water chestnuts (cut into pine nut-sized pieces)
20 g
green peas
20 g
eggs (mixed with dry starch into thin egg batter)
2
chopped scallions
10 g
minced ginger
1 g
Shaoxing wine
10 g
fine salt
2 g
MSG
1 g
spicy soy sauce
15 g
white pepper powder
0.25 g
dry starch
50 g
rendered pork fat (about 150 g consumed)
500 g
chicken bones
10
Instructions
1
Step 1
Cut the shiitake mushrooms, chicken, ham, pork leg meat, and water chestnuts separately into pine nut-sized pieces. Add the battered shrimp, green peas, chopped scallions, and minced ginger, season and mix well into a filling. Divide into 10 portions.
2
Step 2
Cut the pork caul fat into 10 sheets. Mix the eggs and dry starch into a thin egg batter and brush onto the caul fat sheets. Place a portion of filling in the center and wrap into a chicken leg shape. Insert a chicken bone into the narrow end. Make 10 in total.
3
Step 3
Heat a wok over high heat and add the rendered pork fat, heating to about 60% hot. Dip the wrapped chicken legs in egg batter and deep-fry until cooked through. Remove and drain. Arrange on a plate and serve.
