Autumn recipe: Crispy chicken drumsticks with mushroom stuffing, seasoned with Amoy Hoi Sin Sauce and Oyster Sauce.

Ingredients

 
Chicken drumsticks 4 pieces
Mushrooms 300 g
Salted Chinese vegetables 15 g
Ginger 10 g
Zucchini 1 stuk
Chicory 1 stuk
Salt ½ tsp
Pepper ½ tsp
Potato flour 100 g
Egg white ½
Self-rising flour 200 g
Shallots 100 g
Sunflower oil 500 ml
Light Soy Sauce (Amoy) 25 ml
Dark Soy Sauce (Amoy) 25 ml
Oyster Sauce (Amoy) 50 g
Hoi Sin Sauce (Amoy) 50 g
Chinese rice wine 50 ml
Chicken stock 150 ml
Pork caul
Cost for 4 people: € 6,87
Suggested price per dish: € 12,50

Preparation

Peel the zucchini and cut into thin julienne strips, soak in boiling water for 15 seconds, plunge in ice water and drain.
Wash the salted vegetables and peel the ginger, chop both finely. Weigh 100g of mushrooms and cut into cubes. For the stuffing, soak the mushroom cubes in 10 ml of sunflower oil, stir fry until the liquid has evaporated, and add the salted vegetables and ginger.
Make a thin batter of self-rising flour, water and 20 ml of sunflower oil.
Cut 50 g of mushrooms into very thin slices, fry them until crisp in 175ºC oil, and spread on 4 chicory leaves.
For the sauce, cut 150 g of mushrooms into slices, cut the shallots into very thin slivers, and fry the shallot slivers in 150 ml of sunflower oil until crispy and ladle them out. Add the slices of mushroom to the shallot oil, continue frying, quench with Chinese rice wine, and add the Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Hoi Sin Sauce, chicken stock and crispy shallot slivers. Let this simmer for a few minutes, whiz in a blender and pour the sauce through a fine sieve.
Cut open the chicken drumsticks, remove the bone, marinate the chicken drumsticks with salt, pepper, egg white and 1 tablespoon of potato flour, and let this rest for fifteen minutes. Place the chicken drumsticks on the pork caul, fill the chicken drumsticks with mushroom stuffing and bone, wrap this in the pork caul and lightly roll the wrapped chicken drumsticks in potato flour, then coat with the batter and fry them until crisp in hot oil (185ºC).
Preheat the zucchini julienne strips, arrange them on one side of four long plates, and place the chicken drumsticks on top. Arrange the chicory leaves with fried mushroom slices on the other side, and draw a line across the middle of the plate with the sauce.

Winter recipe