Hundred flowers chicken is an ancient dish on the verge of being lost, with shrimp glue spread in the chicken skin inside the steamed and become, because of the adaptability of shrimp glue, can be used in steaming, pan-frying, deep-frying, kang all sorts of methods, can be made into a wide variety of famous dishes, a wide range of basic fillings, it is also known as shrimp glue for the "Hundred Flowers Filling", Hundred Flowers Chicken and hence the name. The chicken is also named. The traditional "Jiangnan Hundred Flowers Chicken", need to use the whole chicken skin, shrimp, crab meat and other materials, but also to Jiangnan's famous flowers or white chrysanthemums accompanied by the edge of the plate. This recipe has been simplified on this basis by choosing the chicken skin that is easier to peel off from the chicken thighs, discarding the crab meat and decorative flowers, and then frying to create a crispy skin effect, which is more suitable for homemade home-made, and is also an eye-catching dish for banquets.

Ingredients

2 pieces of chicken skin

300g of shrimp

2 tablespoons of cooking wine

1 tablespoon of soy sauce

10g of cornstarch

a dash of oil

a pinch of shichimi tanshizo

a little bit of egg white

Step 1

Purchase larger chicken thighs (pistol legs), carefully peel the skin off the chicken, remove the excess fat and spread it out, then poke a few holes in the skin as if making pie crust

Step 2

Shrimp cleaned, drained, chopped into a minced meat, add wine, soy sauce, and beat vigorously to become shrimp gelatin

Step 3

Steam pan lined with a piece of greaseproof paper or tarpaulin, place it on the bottom of the steamer with the skin facing down. Place the chicken skin side down on the greaseproof paper or oil cloth, pat a thin layer of dry starch on the inner skin, then spread the shrimp glue on the inner skin, and finally use the egg white to smooth it out

Step 4

Steam the chicken on high heat for 6 minutes

Step 5

After it is cooked, take it out carefully

Step 6

Pour some cooking oil into the wok, and then heat it up. Place the chicken skin-side down in the pan and fry over medium-low heat

Step 7

Fry the chicken until the skin becomes crispy and browned

Step 8

Slice the fried chicken into strips, sprinkle with shichimi tamari, and serve with the sweet chili sauce

Tips

1. You can continue to cook the chicken thighs with the skin removed. The skin is removed and the calorie content is lower, so you can get two birds with one stone.

2. Chicken skin inside pat a layer of dry starch this step must not be omitted, or shrimp glue and chicken skin can not be well adhered to, in the process of steaming easy to detach.