Sheep's Ear Chicken Tower

Sheep's Ear Chicken Tower

　　Sheep's Ear Chicken Tower

　　　Ingredients

　　300g chicken breast, 50g pork fat, 25g ham, 25g winter bamboo shoots, 25g arrowhead, 25g shiitake mushrooms, 150g pork caul fat, 50g lettuce. 10g each of green onions and ginger, 2g salt, 1g pepper, 0.5g MSG, 10g cooking wine, 35g sesame oil, 50g egg white, 30g dry starch, 500g vegetable oil, 10g sugar, 10g vinegar, 10g seasoned salt.

　　Method

　　1. Remove tendons from the chicken breast. Finely chop the chicken breast, pork fat, ham, winter bamboo shoots, shiitake mushrooms, and arrowhead. Finely chop the green onions and ginger. Mix the egg white with dry starch to form a paste.

　　2. Combine all the chopped ingredients with salt, pepper, MSG, cooking wine, sesame oil, green onions, ginger, and an appropriate amount of the egg white paste to make the filling.

　　3. Wash the pork caul fat, squeeze out excess moisture, and cut into about 20cm squares. Spread the egg paste on the squares, place the filling in the center, wrap both ends tightly, and roll into a flat shape (about 4cm wide and 1cm thick). Secure the seam to form the chicken tower base.

　　4. Heat vegetable oil in a wok over high heat (to about 150°C). Deep-fry the chicken tower bases until cooked through and golden brown. Remove, brush with sesame oil, and cut diagonally into sheep's ear shapes. Arrange on a plate. Mix lettuce with sugar, vinegar, and sesame oil, and garnish the plate. Serve with a side of seasoned salt.