Ingredients
300 g chicken breast, 300 g shelled large shrimp, and 1 egg (about 50 g).
Ingredients
100 g chili oil, 15 g wet starch, 25 g pork caul fat, 1500 g peanut oil (about 100 g actual consumption).
Instructions
1. Remove the sinew from the chicken breast, rinse clean, and slice into thin pieces 2 cm long, 1 cm wide, and 0.1 cm thick. Cut the cleaned large shrimp crosswise into 0.3 cm thick slices. Place in a bowl, crack in an egg, add wet starch, and stir evenly to form a filling. In another empty bowl, crack in an egg, add the remaining wet starch, and mix into an egg batter. Rinse the pork caul fat clean and cut into 10 rectangular sheets, each 14 cm long and 10 cm wide.
2. Lay 1 piece of pork caul fat flat, place 1/10 of the filling on a corner of the fat, spread egg batter around the edges of the caul fat, take 1 cooked chicken leg bone and place it on one side of the caul fat so the filling wraps around the bone, then use the caul fat to wrap the filling and chicken leg bone together (with half the bone exposed), shaping it like a chicken drumstick. Arrange on a plate, steam in a bamboo steamer over high heat until fully cooked, remove and let cool slightly. Dip each piece evenly in egg batter, then one by one (holding the exposed bone) lower into oil heated to 60% hot (about 350°F/175°C) and deep-fry until golden brown. Drain on paper towels and arrange neatly on a serving plate. Serve with Worcestershire sauce. This dish is golden in color, crispy on the outside and tender on the inside, with a delicious flavor and a shape resembling chicken drumsticks—it is a famous dish in high-end banquets.