Ingredients
1 chicken leg (about 400 g / 14 oz), 50 g broccoli, 1 egg, 50 g (about 1/3 cup) cornstarch.
Seasonings
700 g (about 1.5 lbs) peanut oil, 20 g each all-purpose flour and ginger-scallion juice, 15 g cooking wine, 4 g salt, 2 g MSG, 1 g thirteen-spice powder, 0.5 g white pepper, 3 g pork bouillon powder.
Instructions
1. Bring water to a boil in a pot, add the chicken legs and blanch thoroughly, then remove. Poke small holes in the inner side of the chicken legs, then rub evenly with cooking wine, scallion-ginger juice, 2 g salt, MSG, thirteen-spice powder, pepper, and pork bone essence to marinate and infuse flavor.
2. Crack the eggs into a bowl, add starch and flour to make a batter, then stir in 10 g (about 2 teaspoons) of peanut oil until smooth.
3. Pour the remaining peanut oil into the wok and heat to 350°F (175°C). Coat the chicken legs evenly with batter, then deep-fry until fully cooked and the skin is crispy. Remove and drain. Cut the chicken legs into strips and arrange on a serving plate.
4. Cut the broccoli into florets, blanch in boiling water with the remaining salt until tender, then drain and arrange around the chicken leg strips. This dish features fresh, crisp broccoli paired with crispy-on-the-outside, tender-on-the-inside chicken legs, creating a savory and aromatic flavor.