The taste is poetic, with color and aroma all being perfect

1 Braised Deer Tendon

[Main Ingredients and Condiments]

5 pieces of dried deer tendons (1000 grams)
20 pieces of baby bok choy
1000 grams of hen meat
25 grams of dried scallops
1000 grams of pig knuckle meat
100 grams of Shaoxing wine
100 grams of green onions
5 grams of salt
100 grams of ginger
25 grams of soy sauce
15 grams of sesame oil
1.5 grams of MSG
15 grams of chicken oil
1 gram of pepper
50 grams of cooked lard
1000 grams of mixed bone broth

[Cooking Method]

Soak the dried deer tendons in cold water until softened. Boil them in cold water, then reduce to a low simmer for about 4 hours until completely soft. Remove and place in cold water to cool, scrape off the skin, clean thoroughly, then rinse several times in clean water to remove any gamey smell. Cut into 6 cm long pieces and boil in cold water twice to further remove any unpleasant odors. Then soak in cold water.
Blanch the chicken and pig knuckle meat in boiling water to remove blood foam. Put them with dried scallops in a clay pot and simmer to make a rich broth.
In a wok, combine the mixed bone broth, Shaoxing wine, 50 grams of green onions, 50 grams of ginger, and the deer tendons. Bring to a boil, then remove the tendons and place them in a clay pot lined with bamboo mats. Pour in the prepared rich broth and simmer over low heat until tender. Add 4 grams of salt, soy sauce, MSG, and pepper to reduce the sauce. Drizzle with sesame oil and chicken oil, then transfer to a serving dish.
In the same wok, heat 50 grams of cooked lard until 60% hot. Add the baby bok choy and 1 gram of salt, stir-fry briefly, then arrange around the deer tendons on the serving dish.

[Key Points]

To rehydrate dried deer tendons, soak them in cold water overnight, then simmer in plenty of water over low heat. After softening, remove any rotten or blackened parts and peel off the skin. Wash thoroughly in warm water with green onions, ginger, Shaoxing wine, and clean water. Cook for about 1 hour, then rinse in cold water to remove any gamey smell.

[Flavor Characteristics]

Deer tendon is a prized mountain delicacy known for its nourishing, muscle-strengthening, and bone-enhancing properties. In ancient times, the sika deer was associated with many beautiful myths and legends, symbolizing good fortune. For example, the traditional New Year’s painting “Fu Lu Shou San Xing Gong Zhao” depicts the deer with the God of Longevity.
The sika deer is found in northeastern China, North China, East China, and South China, with major production areas in the Changbai Mountain region of Jilin Province, where it is now also farmed. This dish, made by braising rehydrated deer tendons, has a rich red color, a tender and gelatinous texture, and a fragrant taste. It is a renowned delicacy in Hunan cuisine.

2 Net Veil Pastry Recipe

[Main Ingredients and Condiments]

1 sheet of net veils (500 grams)
6 sheets of soybean oil skin
50 grams of fatty pork
50 grams of cooked ham
25 grams of dried shrimp
3 eggs
50 grams of flour
50 grams of cornstarch
1000 grams of peanut oil (actual usage: 25 grams)
1 gram of five-spice powder
1 gram of sugar
1.5 grams of MSG
0.5 grams of Sichuan pepper powder
15 grams of green onions
15 grams of ginger
15 grams of sesame oil
2.5 grams of salt

[Cooking Method]

Clean the net veils and let them dry. Spread them out on a cutting board, use a knife to cut them open, remove the blood vessels, and trim into rectangular pieces approximately 52 cm long and 27 cm wide. Beat the eggs, add flour, cornstarch, and 100 grams of water to make a batter. Chop the green onions and ginger into fine pieces.
Cook the fatty pork in a pot until done, then chop it finely. Soak the ham and dried shrimp, and chop them finely as well. Mix these with the chopped green onions and ginger, and half of the egg batter. Add salt, MSG, five-spice powder, and sugar, and stir well to make the filling.
Spread half of the remaining egg batter evenly on one side of the net veils. Place a layer of soybean oil skin on one half of the net veils, spread a layer of the filling on top, then add another layer of soybean oil skin. Cover with the other half of the net veils, and brush the remaining egg batter on both sides of the net veils.
Heat peanut oil in a wok until 60% hot, then fry the prepared net veils until golden brown. Remove and place on a cutting board, pressing down with a heavy object to crisp up.
Place the crispy net veils back into oil heated to 70% hot, and fry again until golden brown. Cut into rectangular pieces approximately 4 cm long and 3.3 cm wide, arrange them on a plate, sprinkle with Sichuan pepper powder, and drizzle with sesame oil. Serve with lotus leaf wrappers, green onions, and sweet bean paste on the side.

[Key Points]

If net veils are not available, you can use egg crepes as a substitute.
For frying the net veil pastries, ensure the oil is hot enough for a golden color and crispy texture, with a crunchy exterior and tender interior.

[Flavor Characteristics]
Net veil pastries are made by wrapping filling in soybean oil skin and deep-frying. The finished dish has a golden color, crispy texture, and fragrant aroma. When eaten with lotus leaf wrappers, green onions, and sweet bean paste, it is delicious and leaves a lingering taste.

3 Four Main Slices Hot Pot

[Main Ingredients and Condiments]

100 grams pork tenderloin
100 grams kale tips
10 grams fish fillet
100 grams large Chinese cabbage leaves
10 grams pork kidney
25 grams pickled mustard greens
100 grams chicken breast
1000 grams chicken broth
12 fish balls
1 gram pepper powder
50 grams winter bamboo shoots, sliced
15 grams soy sauce
25 grams soaked shiitake mushrooms
1.5 grams MSG
100 grams spinach tips
5 grams salt
100 grams amaranth tips
10 grams chicken fat
100 grams cooked pork fat

[Cooking Method]

Clean the pork tenderloin, fish fillet, and chicken breast, removing any connective tissue. Clean the pork kidney and remove any fatty parts. Slice all meats into thin pieces approximately 3.3 cm long and 1.7 cm wide. Place each type of meat into separate plates, and pour 10 grams of chicken broth, 0.5 grams of MSG, and 10 grams of soy sauce over them, mixing to marinate. Wash and drain the spinach tips, amaranth tips, kale tips, and large Chinese cabbage leaves, and arrange them in separate plates. Clean the soaked shiitake mushrooms, cut off the stems, and chop the pickled mustard greens. Cut each fish ball in half.
Heat a wok over high heat, add 75 grams of cooked pork fat, and heat to about 60% hot. Add the sliced bamboo shoots, shiitake mushrooms, and 1 gram of salt, stir-frying briefly. Add the pickled mustard greens and fish balls, and stir-fry. Then add 900 grams of chicken broth, 4 grams of salt, and bring to a boil. Add 1 gram of MSG, pepper powder, 5 grams of soy sauce, and chicken fat. Pour everything into a preheated hot pot. Serve the hot pot along with the four plates of raw sliced meats and vegetables.

[Key Points]

Ensure the hot pot is properly heated to keep the broth boiling. The raw slices should cook quickly when dipped in the hot broth, resulting in tender and delicious meat.

[Flavor Characteristics]
The “Four Main Slices Hot Pot” features pork tenderloin, fish fillet, pork kidney, and chicken breast, all sliced thinly like paper. When eating, use chopsticks to dip a slice into the boiling broth and cook briefly before eating. The result is tender, flavorful, and a popular seasonal dish in Hunan during winter.

4 Ten-Flavor Hot Pot

[Main Ingredients and Condiments]

10 cooked fried meatballs
100 grams winter bamboo shoots
12 cooked olive meatballs
25 grams soaked shiitake mushrooms
12 cooked egg rolls
50 grams lean pork
250 grams soaked vermicelli
25 grams green garlic
200 grams Chinese cabbage
1 gram pepper powder
50 grams cooked pig stomach
10 grams soy sauce
50 grams alkaline squid
1 gram MSG
100 grams meat broth
5 grams salt
75 grams cooked pork fat

[Cooking Method]

Cut each cooked fried meatball in half horizontally. Clean the Chinese cabbage and cut it into pieces about 5 cm long and 3.3 cm wide. Cut the soaked vermicelli into 17 cm lengths. Slice the winter bamboo shoots and lean pork into 4 cm long, 2 cm wide pieces. Slice the cooked pig stomach and squid diagonally into 4 cm long, 2 cm wide pieces. Clean the shiitake mushrooms, cutting larger ones in half. Cut the green garlic into 2.6 cm long segments.
Place the Chinese cabbage and soaked vermicelli into the hot pot, then add the meatballs, olive meatballs, and egg rolls.
Heat a wok over high heat, add 50 grams of cooked pork fat, and heat to about 60% hot. Pour in the meat broth, add MSG, pepper powder, green garlic, and 2 grams of salt. Bring to a boil, then pour into the hot pot. Next, place burning charcoal into the hot pot stove, bring to a boil, and serve.

[Key Points]

The Ten-Flavor Hot Pot is distinct from other regional mixed hot pots, featuring a combination of 10 different ingredients.

[Flavor Characteristics]

The Ten-Flavor Hot Pot, made with 10 fresh ingredients, is served steaming hot. It combines both meat and vegetables, offering a fragrant and delicious experience. It is a popular seasonal dish in Changsha during winter.

5 Dong’an Chicken

[Main Ingredients and Condiments]

1 tender hen
25 grams ginger
10 grams dried red chili peppers
100 grams clear broth
50 grams yellow vinegar
25 grams wet starch
25 grams Shaoxing wine
1 gram MSG
25 grams green onions
100 grams cooked pork fat
2.5 grams sesame oil

[Cooking Method]

First, slaughter the hen, pluck the feathers, and use straw fire to burn off any small down feathers. Make an incision near the chicken’s crop, pull out the crop, then make a 4.5 cm cut near the chicken’s anus to remove the internal organs, and clean thoroughly.
Place the cleaned chicken into a pot and cook for about 8 to 10 minutes until it is about 70% cooked. Remove and discard the head, neck, and feet.
Remove all large bones, separate the chicken breast from the legs, and cut the meat into strips 5 cm long and 1 cm wide, following the grain of the meat.
Peel and clean the ginger, then cut it into strips 4 cm long and 1.5 cm wide. Slice the dried red chilies into thin strips and then finely chop. Remove seeds from the Sichuan peppercorns, crush them, and finely chop. Cut the green onions into 3.3 cm segments.
Heat a wok over high heat, add 50 grams of cooked pork fat, and heat to about 80% hot. Add the chicken strips, ginger strips, and dried chilies, and stir-fry until fragrant and red oil is released. Add vinegar, Shaoxing wine, salt, Sichuan peppercorns, and clear broth. Bring to a boil over high heat, then reduce to low heat and simmer for 2 to 3 minutes until the sauce is nearly reduced. Add the green onion segments and MSG, thicken with wet starch, turn to high heat, stir a few times, drizzle with sesame oil, and serve.

[Key Points]

The best choice is a hen from Luhong City, Dong’an County, with small feet and a large, fat breast. It is best to use a chicken less than one year old.
Do not cook the chicken for too long; it should be cooked just enough so that a chopstick can easily go through the leg without any blood.
When deboning, start by removing the backbone and then the leg bones, keeping the knife close to the bone to maintain the shape of the chicken.
Use just enough thickening agent to coat the ingredients lightly with sauce.

[Flavor Characteristics]

Dong’an Chicken is a traditional dish from Hunan, dating back to the Tang Dynasty. According to legend, during the Kaiyuan period of Emperor Xuanzong, an elderly woman’s small restaurant in Dong’an County was visited by merchants. The restaurant had sold out of dishes, so the owner quickly slaughtered two live chickens, cleaned them, and cut them into small pieces. The chicken was then cooked with green onions, ginger, and chili peppers, and seasoned with salt, wine, and vinegar before being served with sesame oil. The dish’s delicious aroma and tender taste impressed the guests, who spread the word about the small restaurant. The local magistrate, having heard about it, visited the restaurant and tasted the dish, which was then named “Dong’an Chicken.” This dish has been a renowned Hunan specialty for over 1,000 years.
Legend has it that after the Northern Expedition victory, Tang Shengzhi, commander of the 8th Army of the National Revolutionary Army, hosted a banquet in Nanjing, featuring Dong’an Chicken. Guests praised the dish highly. During the Anti-Japanese War, General Tang also served Dong’an Chicken at a banquet in his residence in Changsha. In February 1972, during U.S. President Richard Nixon’s visit to China, Chairman Mao Zedong served Dong’an Chicken among other Hunan dishes. Nixon enjoyed the dish and praised it enthusiastically, declaring it delicious and never tiring of it.

6 Youlin Zhuang Chicken

[Main Ingredients and Condiments]

1 plump hen
50 grams Shaoxing wine
50 grams Xiangtan original soy sauce
25 grams ginger
7.5 grams fine salt
5 grams white sugar
1500 grams vegetable oil
10 grams rock candy
25 grams green onions
1.5 grams Sichuan peppercorns

[Cooking Method]

After slaughtering the hen, remove feathers and clean it. Make an incision near the crop to remove the crop and pull out the trachea and esophagus. Then make a cut near the anus to remove the internal organs. Clean the chicken thoroughly and drain the water.
Peel and clean the green onions and ginger, crush them slightly, and mix with fine salt and 1 gram of Sichuan peppercorns. Rub the mixture all over the inside and outside of the chicken. Place the chicken in a clay pot and marinate for about 1 hour. Remove the green onions and ginger.
Take a large clay pot and line the bottom with bamboo mat. Place the chicken in the pot, then add 0.5 grams of Sichuan peppercorns, soy sauce, Shaoxing wine, rock candy, and clear water. Bring to a boil over high heat, then reduce to low heat and simmer until tender, about 2 hours. Remove the chicken and drain.
Heat vegetable oil in a wok until it reaches about 80% hot. Use an iron hook to hold the chicken by the wings, and hang it over the hot oil. Using a ladle, repeatedly pour hot oil over the chicken, starting with the breast, then the thighs, followed by the back and head. Continue to pour hot oil until the skin is crispy and deep red.
Place the chicken on a cutting board, remove the breastbone, spine, and large bones from the legs and wings. Chop off the feet, split the head and neck, and cut the neck into 5 cm long segments. Slice the chicken meat into strips 5 cm long and 3 cm wide. Arrange the chicken pieces back into the original shape on a plate and drizzle with 45 grams of sesame oil.
In a wok, heat 50 grams of fine salt until the moisture is evaporated, then mix with Sichuan peppercorn powder to make pepper salt. Cut 50 grams of green onions into small segments, mix with 3 grams of sesame oil and 3 grams of fine salt. Arrange these with the pepper salt, fried peanuts, and sweet bean paste sauce in the four corners of the plate for dipping.

[Key Points]

Use a plump, tender hen about one year old for best results.
Using a clay pot for simmering enhances the flavor of the dish.
For the oil drizzling method, the oil temperature should be high, between 180°C and 220°C. The oil should be hot enough to make the skin crispy. Drizzle the oil from top to bottom, using a small ladle and repeating several times to ensure even coating.
Hook the chicken at the joint between the wing and body. Drizzle the oil after the chicken has cooled slightly.
When cutting the chicken into strips, handle it while it is still warm and use a clean cloth to avoid burning your hands.

[Flavor Characteristics]

Youlin Zhuang Chicken is a renowned dish from Hunan. It is said to be named after Zhuang Gengliang, a prominent figure in the late Qing Dynasty, known for his power and reputation as a gourmet. One day, he visited the Yuxiang Pavilion and requested a refreshing new dish from chef Xiao Luxiong. Xiao struggled with the request until he saw other chefs preparing red-braised shark fin and oil-drizzled chicken. Inspired, he combined the two cooking methods. The resulting dish was a great success and earned high praise from Zhuang. Thus, the dish gained fame and is now known as Youlin Zhuang Chicken.
The dish features a deep red color with vibrant green garnishes, resembling a chicken resting among green grass. Its flavor is fragrant and savory with a lingering aftertaste, blending salty and sweet notes. The texture is crispy on the outside and tender on the inside, and since the chicken is boneless, it is suitable for all ages.

7 Spicy and Numbing Chicken

[Main Ingredients and Condiments]

2 young chickens
1 gram MSG
100 grams fresh red chili peppers
5 grams sesame oil
15 grams cooking wine
1000 grams rendered pig fat
1 gram Sichuan peppercorns
15 grams green onions
10 grams yellow vinegar
2 grams fine salt
25 grams wet starch
30 grams broth
20 grams soy sauce

[Cooking Method]

Slaughter the chickens and remove feathers. Cut open the back, remove the internal organs and crop, then clean thoroughly. Chop off the head, neck, and feet for other uses.
Remove all large and small bones from the cleaned chicken. Cut the chicken meat into 2 cm cubes by making cuts every 0.3 cm along the grain. Wash the red chili peppers, remove the stems and seeds, and cut into diagonal segments about 1 cm long.
Place the chicken pieces in a bowl, add 1 gram of salt and 5 grams of soy sauce, and mix well. Add 5 grams of cooking wine and 15 grams of wet starch, and mix thoroughly to ensure the starch is absorbed into the meat. Prepare a bowl sauce with 15 grams of soy sauce, vinegar, MSG, sesame oil, 30 grams of broth, and wet starch.
Heat the rendered pig fat in a wok until it reaches 70% hot. When there is smoke and the surface of the oil is still, add the chicken cubes and stir with a ladle for about 20 seconds. Quickly remove the chicken with a slotted spoon and let the oil heat up to 70% again before returning the chicken to fry until golden brown. Drain the chicken with a slotted spoon.
Leave 50 grams of oil in the wok and heat to 60%. Add the red chili peppers and Sichuan peppercorns. Remove from heat and stir-fry briefly until the peppers turn a purple-red color. Then add the fried chicken cubes and stir-fry. Pour in the bowl sauce, stir for about 5 seconds, drizzle with sesame oil, and stir a few times before transferring to a plate.

[Key Points]

Use a half-year-old young chicken weighing about 400 grams for the best flavor and tenderness.
When removing large bones, first make a vertical cut down the center of the chicken’s back. Then pull the wings to cut through the shoulder joints, remove the chicken breast, and discard the chicken’s knuckles. Cut through the leg joints to remove the legs. Make a vertical cut in the chicken legs to expose the thigh and drumstick bones, then remove them. Finally, remove the two pieces of breast meat from the back.
First, score the chicken meat against the grain to increase the surface area for better flavor absorption. Then cut into cubes.
Coat the chicken in a thick starch slurry and let it sit for 20 minutes to ensure it absorbs the flavor. Before frying, mix it again by hand and shake off excess.
For the frying process, the first fry should be at a lower temperature to cook the chicken through. The second fry should be at a higher temperature for a shorter time to achieve a crispy exterior while keeping the inside tender.
Stir the bowl sauce to mix well and pour it around the sides of the wok. Stir to ensure the starch fully “gelatinizes,” and the sauce forms bubbles before serving.

[Flavor Characteristics]

Spicy and Numbing Chicken is a traditional dish from Changsha. As early as the Tongzhi period of the Qing Dynasty, people in Changsha began preparing this dish, with the famous Changsha Yulou East Restaurant being the most renowned. There is a poetic line: “Spicy and numbing chicken soup, constantly reminisced at Yulou East.” Later, the chefs at Changsha “Yongxiang Restaurant” refined the recipe, making it even more flavorful. A popular local poem goes: “Crispy on the outside, tender on the inside spicy chicken, golden color and renewed flavor, if you ask where the best restaurant is, Xiaoxiang surpasses Yulou East.”

8 Five-Treasure Whole Chicken

[Main Ingredients and Condiments]

1 tender hen
15 grams goji berries
12 dried longan pieces
50 grams rock candy
10 dried lychees
1 gram pepper powder
10 dried black dates
3 grams fine salt
25 grams lotus seeds (shelled)

[Cooking Method]

Slaughter the hen and remove the feathers. Make an incision above the crop to remove the crop, and break the trachea and esophagus. Make a small cut near the anus to remove the internal organs, rinse thoroughly, and trim the beak and feet. Remove the lower jaw and tail gland, and break the thigh bones. Set aside.
Place the cleaned chicken into a pot and boil over high heat for 3 minutes. Remove and rinse under cold water.
Shell the longan and lychees, peel and core the lotus seeds, and rinse the black dates. Place all these ingredients along with the whole chicken into a green-glazed clay pot. Add rock candy, fine salt, and 750 grams of water. Steam for about 2 hours. Then add the cleaned goji berries and steam for an additional 5 minutes. Turn the chicken over with a ladle and sprinkle with pepper powder.

[Key Points]

Use a tender hen that is under 1 year old and dried lotus seeds that have been steamed.
Steaming is crucial for retaining the dish’s original flavors. Using a clay pot helps preserve the essence of the dish.
Keep the chicken breast side up and maintain its shape when turning.

[Flavor Characteristics]

The Five-Treasure Whole Chicken, also known as “Five-Treasure Immortal Chicken,” has historical roots. In the Qing Dynasty, there was a recorded method of making “Immortal Chicken” which involved stewing a whole chicken with astragalus, and was known for its nourishing properties that strengthened the body and extended life. Originally created by the famous “Quyuan Restaurant” in Changsha, the recipe has evolved to include lychees, longan, red dates, lotus seeds, and goji berries, leading to the name “Five-Treasure Immortal Chicken.” These ingredients were considered top-tier supplements in ancient times, believed to enhance vitality, hence the name.
The dish is tender, savory, and sweet, with the chicken nestled in clear broth and surrounded by black, red, and brown ingredients, creating a colorful and appealing presentation.

9 Junshan Chicken Slices

[Main Ingredients and Condiments]

200 grams chicken breast
1 gram Junshan Silver Needle tea
3 egg whites
40 grams lily bulb powder
1.5 grams fine salt
1 gram MSG
1.5 grams sesame oil
500 grams cooked pig fat
25 grams wet starch

[Cooking Method]

Remove the connective tissue from the chicken breast and slice it diagonally into thin pieces, about 3 cm long and 2.6 cm wide. In a bowl, whisk the egg whites until frothy with chopsticks. Add lily bulb powder, 1 gram of fine salt, and 0.5 grams of MSG, and mix well. Coat the chicken slices evenly with this mixture.
Place the Junshan Silver Needle tea in a teacup. Pour 100 grams of boiling water over it and let it steep for 2 minutes, then discard the water. Add 75 grams of boiling water, let it cool.
Heat the cooked pig fat in a wok over medium heat. When the oil reaches about 20% heat, add the chicken slices one by one and briefly fry them for about 15 seconds until they are about 80% cooked. Remove the chicken slices and drain the oil.
Leave 75 grams of oil in the wok. Add the chicken slices and pour in the tea along with its water. Add 0.5 grams of fine salt and 0.5 grams of MSG. Thicken with wet starch and stir the wok a few times. Serve on a plate and drizzle with sesame oil.

[Key Points]

To prepare the chicken breast, use your hands to pull the skin away. Make two cuts on either side of the breastbone and make shallow cuts along the contour of the chicken breast to tear off the meat.
The batter should be slightly thick. Stir the mixture slowly at first, then gradually increase the speed.
When frying, ensure the oil is clean. Add the chicken pieces in a scattered manner, and remove them as soon as they turn white.
Excess tea water can affect the thickening process.

[Flavor Characteristics]

Junshan Silver Needle is a specialty tea from Junshan Tea Farm in Hunan and is one of China’s famous teas with a long history, harvested annually before the Grain Rain. The dish is named after this tea, which is known for its high quality. As recorded in the “Hunan Provincial Chronicle,” the tea from Junshan was highly praised during the Tang Dynasty and was first offered as tribute during the Five Dynasties period. This tea is made from single buds and stands upright when brewed, and is also known as “White Crane Tea” or “White Crane Feather.” It received acclaim at the 1955 Leipzig International Fair, being praised as “gold inlaid with jade.”
Lily bulb powder contains various alkaloids, starches, proteins, and fats. It is mildly sweet, slightly bitter, and slightly cold. It helps to tonify the middle, boost energy, and moisten the lungs to alleviate coughs, often used for symptoms like nervous exhaustion, lung weakness, cough, and palpitations.
This dish features a pleasing contrast of white and green, with a savory and flavorful taste. The chicken slices are tender and the Junshan tea adds a delightful fragrance, leaving a lasting aftertaste.

10 Taoyuan Copper Hammer Chicken Legs

[Main Ingredients and Condiments]

12 chicken legs
0.5 grams black pepper
2 tomatoes
20 Sichuan peppercorns
200 grams coriander
15 grams green onions
6 egg whites
15 grams ginger
50 grams Shaoxing wine
50 grams dry starch
5 grams fine salt
15 grams sesame oil
2.5 grams MSG
1000 grams peanut oil
5 grams white sugar

[Cooking Method]

Debone the chicken legs, leaving the bone in the drumstick. Use the back of a knife to pound and tenderize the meat, breaking the sinews, and cut the meat into 5 cm wide pieces. Crush the green onions and ginger, mix with Shaoxing wine, and pour the juice over the chicken legs. Add fine salt, white sugar, Sichuan peppercorns, black pepper, and MSG. Marinate for about 1 hour. Remove the peppercorns, then mix 1 egg white with 10 grams of dry starch to make a coating. Thread the chicken pieces onto the drumstick bones to form a hammer shape. Wash and cut the coriander into flower shapes. Whisk 5 egg whites with chopsticks until frothy, then mix with 40 grams of dry starch to make snowflake batter.
Heat peanut oil in a wok over medium heat until it reaches about 60% of its temperature. Remove the wok from heat, coat each chicken leg with the snowflake batter, and then return to the wok. Fry until they turn a light yellow, then remove.
When the oil temperature reaches about 70%, re-fry the chicken legs until they are golden brown. Drizzle with sesame oil, arrange on a plate, and place the coriander and tomatoes ketchup in the center of the plate.

[Key Points]

Ensure the chicken legs are tightly wrapped around the drumstick bone; otherwise, they may fall apart during frying.
When whisking the egg whites, do it in one direction and quickly until they are stiff enough to hold the chopsticks upright.

[Flavor Characteristics]

“Taoyuan Copper Hammer Chicken Legs” are made from large chickens produced in Taoyuan. According to the “Taoyuan County Chronicle,” Taoyuan chickens gained fame during the Jiaqing period of the Ming Dynasty for their large size, robust body, tender meat, and delicious flavor. The chicken legs are meticulously prepared to resemble copper hammers, hence the name.
This dish has a golden color and an attractive appearance. It is crispy and fragrant, with a savory and slightly salty flavor.