The main ingredient is chicken, but it is named because it resembles a flowering pomegranate. In order to pursue a healthier taste, modern people have improved the chicken skin into egg skin, which is more in line with the tastes of modern people, and it is also much more convenient to make.
By Xiaocai Cuisine Academy 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
8 egg whites
Water starch 5 g
Oil 50 g
Chicken breast 200 g
1 egg white
Corn starch 10 g
Salt 3 g
Horseshoe meat 75 g
Shrimp 75 g
Rice wine 10 g
Water 10 g
Starch 20 g
<h2>Practice steps</h2>
1: Cut the chicken breast into small pieces and season with a little egg white, corn starch and salt to sizing.
2: Cut the horseshoe and shrimp into small pieces.
3: Blanch the celery in water, and then pour the horseshoe meat, shrimp and chicken in the filling with 3 grams of rice wine blanched water (also over oil) for later. Stir-fry all the ingredients in a wok and mix well.
4: Beat the egg whites well and add 5 grams of water starch, pour a little oil in the pan and spread the mixed egg whites into a crust.
5: Add the mixed filling to the crust and wrap it into a blessing bag, use the celery that has been blanched before, and steam for about 7 minutes to take out the plate.
6: Garnish with herring roe on top of the pomegranate chicken and drizzle with glass mustard.
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