Include in Print View:

Phoenix & Dragon

Phoenix & Dragon recipe image
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.
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
  • 1 Whole Chicken breast (about -lengthwise
  • 1 Lb) , boned and butterflied
  • 4 Whole scallions, cut in
  • 4 pieces Fresh caul fat -3-in pieces
  • 1/4 cups Water chestnut powder, flour
  • 1 tablespoons Light soy sauce
Directions
  1. 1
    Butterfly the chicken breasts to create thin, flat pieces, approximately 1 lb in total weight.
  2. 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. 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. 4
    Dust the rolled chicken with water chestnut powder, flour, or cornstarch, shaking off any excess.
  5. 5
    Heat peanut oil in a wok to 350&# 194;°F (177ðC) (moderate heat) for deep-frying.
  6. 6
    Slide the chicken rolls into the hot oil one by one and fry for about 5 minutes until browned.
  7. 7
    Press a roll gently; if it feels mushy, continue frying until firm. Remove and drain on paper towels.
  8. 8
    Slice the cooked chicken rolls crosswise diagonally into 1/2-inch pieces.
  9. 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. 10
    Remove the garlic and ginger, then add sliced bamboo shoots, water chestnuts, and scallions to the wok.
  11. 11
    Stir-fry the vegetables for 30 seconds, then add light soy sauce, Chinese rice wine or dry sherry, and chicken broth.
  12. 12
    Bring the liquid to a boil, then stir in cornstarch dissolved in 1 tablespoon of cold chicken broth to thicken the sauce.
  13. 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
Read it online: https://www.chefs-mate.com/recipe/phoenix-dragon-2/