Deep-fried Vegetarian Chicken Cutlet

Deep-fried Vegetarian Chicken Cutlet

　　Features: Beautifully shaped; apricot-yellow in color. Crispy on the outside, tender on the inside, refreshing and flavorful, stimulates appetite, and has the benefits of strengthening the spleen, removing dampness, enriching essence, and replenishing qi.

　　　　Ingredients: 400g cooked yam, 25g dried mushrooms, 25g winter bamboo shoots. 50g egg white, 50g tofu skin, 25g eggplant stem. 25g steamed bun. 15g scallions, 3g Sichuan peppercorns, 1g monosodium glutamate, 5g salt, 50g starch, 150g peanut oil, 15g coriander, 15g scallion whites, 50g sweet bean paste.

　　　　Preparation: Peel and mash the cooked yam. Dice the dried mushrooms and winter bamboo shoots into 0.3cm small cubes. Mix them in a bowl with mashed scallion-peppercorn paste, monosodium glutamate, salt, and egg white. Cut the tofu skin into oval slices 7.5cm long and 3cm wide, spread the mashed yam mixture evenly on the tofu slices, then cover each with another tofu slice. Insert the eggplant stems to shape them into “chicken cutlets.” Peel the steamed buns and dice them into 0.2cm cubes.

　　　　Mix the egg white with starch and salt to make an egg white batter. Coat the chicken cutlets evenly with the batter, then roll them in the steamed bun crumbs. Fry in oil heated to about 100°C (40% heat) until golden brown. Remove, drain the oil, and arrange on a plate with coriander. Serve with scallion whites and a side of sweet bean paste.