Dragon and Phoenix Legs
A classic banquet dish with auspicious symbolism, combining tender chicken thighs with savory shrimp mousse. Crispy on the outside, juicy inside, this dual-flavor delicacy is visually striking and incredibly satisfying.
Ingredients
13 items- Chicken thighs (large) 4 (about 800g)
- Shrimp (peeled and deveined) 200g
- Pork fatback 30g
- Water chestnuts 50g
- Egg white 1
- Ginger juice 1 tbsp
- Shaoxing wine (or dry sherry) 1 tbsp
- White pepper 1/4 tsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp for filling + extra for coating
- Panko breadcrumbs 100g
- Egg 1
- Cooking oil 500ml
Nutrition
Steps （6 steps）
Prepare the chicken thighs: Wash and debone the thighs, keeping a 2cm piece of the drumette bone for handling. Butterfly the meat and pound with a meat mallet or knife back to even thickness. Season lightly with salt and white pepper, set aside. For shrimp mousse: combine shrimp, fatback, water chestnuts, egg white, ginger juice, Shaoxing wine, white pepper, salt, and 1 tbsp cornstarch. Stir vigorously in one direction until sticky and firm. Refrigerate for 15 minutes to firm up.
Assemble the rolls: Lay a seasoned chicken thigh skin side down, spread about 1cm thick layer of shrimp mousse in the center, leaving a 1cm border. Fold the chicken over to enclose the filling, shaping back into a leg form. Wrap tightly in plastic wrap, twist the ends to seal. Repeat for all thighs, then refrigerate for 30 minutes to set.
Steam: Place the chicken rolls in a steamer basket over boiling water. Steam over high heat for 15 minutes until fully cooked (internal temperature 75°C / 165°F). Remove, uncover, and let cool on a wire rack for 10 minutes to dry the surface.
Set up breading station: Prepare three shallow dishes: one with about 50g cornstarch, one with beaten egg, and one with panko breadcrumbs. Roll each cooled chicken roll in cornstarch (tap off excess), dip in egg, and finally coat with panko, pressing firmly to adhere.
Deep fry: Heat oil in a deep pot to 160°C (320°F). Carefully slide in the rolls and fry over medium-low heat for 5 minutes, turning once, until golden. Increase oil temperature to 190°C (375°F) and fry for another 1 minute to crisp. Drain on paper towels.
Slice and serve: Let the fried rolls rest for 2 minutes, then slice diagonally into 1.5cm thick pieces with a sharp knife. Arrange on a plate, reassembling into leg shapes if desired. Serve with sweet chili sauce or salt and pepper dip.
Tips
For an even tenderer mousse, beat in a little ice water. Avoid oversteaming which can toughen the chicken. The double-fry step is crucial for a crunchy crust.
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