Ingredients
300 g chicken breast, 50 g pork fatback, 50 g walnuts, 50 g lettuce, and 30 g egg whites.
Seasonings
500 g (about 1 lb) vegetable oil, 10 g Shaoxing wine, 10 g sugar, 0.5 g MSG, 20 g sesame oil, 5 g vinegar, 15 g cornstarch, salt to taste.
Instructions
1. Soak walnuts in warm water for 10 minutes, then drain and peel off the skins. Pat dry and deep-fry in oil heated to 350°F (about 175°C) until crispy. Remove and finely chop. Finely pound chicken breast and pork fat separately into a paste, remove any sinew, then combine with egg whites to form a chicken mousse. Mix in cooking wine, salt, MSG, and the chopped walnuts. Spread the mixture evenly into a square shape (about 1.4 cm thick) on a plate, steam for about 10 minutes to set the chicken cake. Let cool, then cut into finger-sized strips and coat with fine dried bean flour.
2. Place a wok over high heat, add oil and heat to 350°F (180°C), then fry the chicken cake until it turns light golden and the skin becomes crispy. Remove, drain, and arrange on a serving plate. Drizzle with sesame oil and serve with lettuce tossed in a mixture of sugar, vinegar, and sesame oil. This dish is crispy, aromatic, tender, and fresh—perfect as an appetizer with drinks.