Ingredients
600 g chicken breast, 200 g ground pork, 150 g bread, 50 g each of egg whites and chicken broth, 25 g each of bamboo shoots, green bell pepper, and red bell pepper, 2 chicken drumsticks, 1 pair of chicken wings, and 1 chicken head.
Seasonings
900 g (about 2 lb) vegetable oil (about 100 g/3.5 oz will be absorbed), 100 g (about 3.5 oz) wet starch, 25 g (about 2 tablespoons) minced scallions, 15 g (1 tablespoon) Shaoxing wine, 15 g (1 tablespoon) minced ginger, 8 g (about 1 teaspoon) MSG, 7 g (about 1 teaspoon) salt.
Instructions
1. Slice the winter bamboo shoots, green bell pepper, and red bell pepper into pieces; cut the bread into rectangular blocks 1.2 cm long and 6 cm wide and thick; combine 50 g chicken broth, 2 g salt, 3 g MSG, 5 g cooking wine, and enough wet starch to make a sauce; peel and devein 400 g chicken breast, slice it, then mix with egg white, 2.5 g salt, 5 g cooking wine, and enough wet starch until well-coated and set aside; peel and devein the remaining chicken breast, mince it into a paste, place in a bowl, add 2.5 g each of minced scallion, minced ginger, MSG, and salt, 5 g cooking wine, and enough wet starch, mix well to form a filling.
2. Place a wok over high heat and heat the vegetable oil to 350°F (180°C). Separately slide the marinated meat slices, winter bamboo shoots, and green and red bell peppers into the oil, cooking until just done, then remove and drain. When the oil reaches 375°F (190°C), add the meatball mixture formed into balls, deep-fry until cooked through, then remove and drain. Next, fry the bread slices until golden brown, remove, and arrange on a plate. Using a 6-inch (15 cm) bamboo skewer, spear one meatball on each end, then balance the skewer across the bread toasts.
3. Leave a small amount of oil in the wok, heat it, then add the chicken slices, green and red bell pepper slices, and asparagus lettuce, pour in the prepared sauce, toss a few times, and plate in front of the bread toasts. Arrange the deep-fried chicken head, chicken pieces, and chicken wings on both sides of the toasts to form the shape of a chicken before serving. This dish is presented in the shape of a chicken, elegant and unique, with tender and fragrant chicken slices and crispy savory meatballs.