Phoenix & Dragon

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Servings: 4 Difficulty: Advanced
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A classic Cantonese dish featuring tender chicken wrapped in ham and caul fat, served with a savory vegetable sauce.
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Phoenix and Dragon is an elegant Chinese banquet dish that transforms simple ingredients into a culinary masterpiece. The “Phoenix” refers to the chicken breast, while the “Dragon” represents the ham slices. By wrapping the chicken and ham in delicate caul fat and deep-frying, you achieve a crispy exterior that protects the moist, tender meat inside. Served with a glossy, aromatic sauce of bamboo shoots, water chestnuts, and scallions, this dish offers a perfect balance of textures and rich umami flavors. It is an impressive centerpiece for special occasions or a luxurious treat for a weekend dinner.

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Phoenix & Dragon

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 244.4

Description

Phoenix and Dragon is an elegant Chinese banquet dish that transforms simple ingredients into a culinary masterpiece. The "Phoenix" refers to the chicken breast, while the "Dragon" represents the ham slices. By wrapping the chicken and ham in delicate caul fat and deep-frying, you achieve a crispy exterior that protects the moist, tender meat inside. Served with a glossy, aromatic sauce of bamboo shoots, water chestnuts, and scallions, this dish offers a perfect balance of textures and rich umami flavors. It is an impressive centerpiece for special occasions or a luxurious treat for a weekend dinner.

Ingredients

Directions

  1. Butterfly the chicken breasts to create thin, flat pieces, approximately 1 lb in total weight.
  2. Place 2 slices of Smithfield ham on one side of each butterflied chicken breast and fold the breast over to enclose the ham.
  3. Lay each chicken roll on a sheet of fresh caul fat and roll it up tightly; the sticky caul fat will seal itself without additional binding.
  4. Dust the rolled chicken with water chestnut powder, flour, or cornstarch, shaking off any excess.
  5. Heat peanut oil in a wok to 350&# 194;°F (177°C) (moderate heat) for deep-frying.
  6. Slide the chicken rolls into the hot oil one by one and fry for about 5 minutes until browned.
  7. Press a roll gently; if it feels mushy, continue frying until firm. Remove and drain on paper towels.
  8. Slice the cooked chicken rolls crosswise diagonally into 1/2-inch pieces.
  9. In a clean wok, heat 2 tablespoons of peanut oil and sauté 2 crushed garlic cloves and 2 slices of fresh ginger root.
  10. Remove the garlic and ginger, then add sliced bamboo shoots, water chestnuts, and scallions to the wok.
  11. Stir-fry the vegetables for 30 seconds, then add light soy sauce, Chinese rice wine or dry sherry, and chicken broth.
  12. Bring the liquid to a boil, then stir in cornstarch dissolved in 1 tablespoon of cold chicken broth to thicken the sauce.
  13. Spread the vegetable sauce on a platter as a bed and arrange the sliced chicken breast on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 244.4kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.6g8%
Cholesterol 79.9mg27%
Sodium 1378.8mg58%
Total Carbohydrate 8.6g3%
Dietary Fiber 3.0g12%
Sugars 3.9g
Protein 39.5g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: phoenix, dragon, chinese, chicken, ham, caul fat, deep fried, cantonese, banquet, vegetable sauce, water chestnut, bamboo shoots, soy sauce, rice wine, cornstarch, scallions, ginger, garlic, protein, dinner
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