Sheep Ear Chicken Tower

Name: Sheep Ear Chicken Tower
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 300 g Chicken breast (remove tendons, cut into thin strips); 50 g Pork fat (cut into thin strips); 25 g Ham (cut into thin strips); 25 g Winter bamboo shoots (cut into thin strips); 25 g Arrowhead (cut into thin strips); 25 g Dried shiitake mushrooms (cut into thin strips); 150 g Pork caul fat (cut into ~20 cm squares); 50 g Lettuce (tossed with sugar, vinegar, and sesame oil); 10 g Scallion (finely minced); 10 g Ginger (finely minced); 2 g Salt; 1 g White pepper; 0.5 g MSG; 10 g Cooking wine; 35 g Sesame oil; 50 g Egg white (mixed with dry bean starch to form a paste); 30 g Dry bean starch; 500 g Vegetable oil; 10 g Sugar; 10 g Vinegar; 10 g Sichuan pepper salt (for serving)

Shaped like a lamb's ear, golden and crisp with a rich, savory aroma—ideal as a wine accompaniment.

40 min

Easy

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Ingredients

Chicken breast (remove tendons, cut into thin strips) 300 g

Pork fat (cut into thin strips) 50 g

Ham (cut into thin strips) 25 g

Winter bamboo shoots (cut into thin strips) 25 g

Arrowhead (cut into thin strips) 25 g

Dried shiitake mushrooms (cut into thin strips) 25 g

Pork caul fat (cut into ~20 cm squares) 150 g

Lettuce (tossed with sugar, vinegar, and sesame oil) 50 g

Scallion (finely minced) 10 g

Ginger (finely minced) 10 g

Salt 2 g

White pepper 1 g

MSG 0.5 g

Cooking wine 10 g

Sesame oil 35 g

Egg white (mixed with dry bean starch to form a paste) 50 g

Dry bean starch 30 g

Vegetable oil 500 g

Sugar 10 g

Vinegar 10 g

Sichuan pepper salt (for serving) 10 g

Instructions

Prepare the filling

Remove the tendons from the chicken breast. Cut the chicken breast, pork fat, ham, winter bamboo shoots, dried shiitake mushrooms, and arrowhead into thin strips. Finely mince the scallion and ginger. Whisk the egg white together with the dry bean starch to form a smooth paste. Combine the cut ingredients with the salt, white pepper, MSG, cooking wine, sesame oil, minced scallion, ginger, and enough of the egg-white paste to bind, then mix evenly to form the filling.

Assemble the chicken tower rolls

Wash the pork caul fat, squeeze out excess water, and cut it into roughly 20 cm squares. Brush each square with a thin layer of the egg-white paste, spoon the filling onto the center, fold in the two ends to seal, and roll into a flat bundle about 4 cm wide and 1 cm thick. Press the seam firmly so it sticks, forming the chicken tower blank.

Deep-fry

Place a wok over high heat, add the vegetable oil, and heat to about 150 °C. Carefully lower the chicken tower blanks into the oil and fry until cooked through and golden brown. Remove and drain, then brush with sesame oil.

Slice and plate

Using a diagonal cutting technique, slice each chicken tower into the shape of a lamb's ear. Arrange the slices on a serving plate. Toss the lettuce with sugar, vinegar, and sesame oil and place it beside the chicken as a garnish. Serve immediately with a small dish of Sichuan pepper salt on the side.