Sesame Oil Dragon-Phoenix Legs

Sesame Oil Dragon-Phoenix Legs

　　Sesame Oil Dragon-Phoenix Legs originated from “Roasted Meat Square” and “Lion’s Head,” both of which have been banquet delicacies since the Qing Dynasty and can be found across China. However, the preparation method and serving style of the Dragon-Phoenix Legs in Changting are unique. While most dishes at Changting banquets are eaten with chopsticks, dishes, and spoons, the Dragon-Phoenix Legs are eaten like Western food — held in hand and savored slowly. That’s because the Dragon-Phoenix Legs are actually “Lion’s Head” meatballs with a handle (made from pork ribs) for easy gripping. They offer a distinctive flavor, with a golden crispy exterior and tender interior.

　　Ingredients:

　　200g tender chicken meat, 50g shelled and precooked shrimp; other ingredients: 100g pork leg meat, 15g cooked ham, 400g pork caul fat, 15g soaked mushrooms, 20g water chestnuts, 20g green peas; seasonings: 2 eggs, 10g chopped scallions, 1g minced ginger, 10g Shaoxing wine, 2g salt, 1g MSG, 15g Worcestershire sauce, 0.25g pepper, 50g dry starch, 500g cooking lard (about 150g used).

　　Preparation:

　　Dice the mushrooms, chicken, ham, pork leg meat, and water chestnuts into pine nut-sized pieces. Mix them with the precooked shrimp, green peas, chopped scallions, and minced ginger. Add seasonings and mix well to form the filling. Divide the filling into 10 portions. Cut the pork caul fat into 10 pieces. Beat the eggs and mix with dry starch to make a thin batter. Spread the batter on the caul fat pieces, place the filling in the middle, and wrap into the shape of chicken legs. Insert a chicken bone into the narrow end of each to secure, making 10 pieces in total. Heat oil in a pan over high heat until it reaches 60% heat. Deep-fry the chicken legs coated with batter until cooked, remove, drain, and arrange on a plate to serve.