Dragon and Phoenix Legs
A festive Chinese dish, chicken legs stuffed with shrimp mousse, deep-fried to golden perfection, crispy outside and tender inside.
Ingredients
18 items- Chicken legs (drumsticks) 4
- Shrimp 200g
- Pork fat 30g
- Water chestnuts 50g
- Egg white 1
- Cornstarch 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Cooking wine 1 tbsp
- Ginger juice 1 tsp
- Flour 3 tbsp
- Egg 1
- Breadcrumbs 100g
- Ketchup 2 tbsp
- White vinegar 1 tbsp
- Sugar 1 tbsp
- Water 2 tbsp
- Oil as needed
Nutrition
Steps （7 steps）
Debone the chicken legs, flatten with the back of a knife, season with salt and cooking wine; marinate for 10 minutes.
Mince shrimp, pork fat, and water chestnuts. Add egg white, cornstarch, salt, white pepper, ginger juice; stir in one direction until sticky. Chill for 15 minutes.
Lay chicken skin side down, dust meat with cornstarch, place filling, roll back to shape, secure with toothpicks or twine.
Coat each leg with flour, dip in egg wash, then roll in breadcrumbs; press gently to adhere.
Heat oil to 160°C, deep-fry legs on medium-low for 8 minutes until golden and cooked. Drain, then fry at 190°C for 30 seconds to crispen.
Mix ketchup, vinegar, sugar, and water. Heat a little oil, pour the mix in, bring to boil, thicken with cornstarch slurry.
Remove toothpicks, slice legs diagonally, arrange on plate with blanched broccoli, drizzle sauce over.
Tips
Stir the shrimp filling in one direction until firm for a bouncy texture; double-frying ensures a crispy crust.
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