Roasted Chicken Pastry

Roasted Chicken Pastry

　　Roasted Chicken Pastry, a pan-fried dish. Characteristics: golden in color, crispy and fragrant crust, delicious filling. Cooking method: pan-frying.

　　Sichuan-style Roasted Chicken Pastry recipe: EUP

　　1. Cut chicken into chunks, add ginger, scallions, cooking wine, rock sugar, and soy sauce, and simmer until tender. EUP

　　2. Remove chicken chunks, debone, dice, and mix with diced mushrooms to form the filling. EUP

　　3. Knead premium flour with boiling water into a dough, add oil and knead evenly, shape into discs, flatten, wrap in filling, seal, and flatten into round patties. EUP

　　4. Heat vegetable oil in a flat pan, place the pastry discs in, and pan-fry until cooked. EUP

　　Key tips: chicken must be simmered until tender; remove all bones; do not over-knead the dough with hot water. EUP