Ingredient and Portion
Almond Crispy Chicken Recipe 杏花鸡食谱
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INGREDIENTS A / 材料A
4 pcs skin of whole chicken leg / 全鸡腿皮 4只
100g almond flakes / 杏仁片 100克
2 tbsp corn flour / 玉米粉 2汤匙
INGREDIENTS B (MIXED WELL) / 材料B（拌匀）
400g fish paste / 鱼胶 400克
1 tbsp coriander leaves / 芫荽叶 1汤匙
1 tbsp spring onion / 葱粒 1汤匙
INGREDIENTS C / 材料C
1 bowl water / 水 1碗
1 tbsp maltose / 麦芽糖 1汤匙
1 tbsp light soy sauce / 生抽 1汤匙
2 tbsp vinegar / 白醋 2汤匙
4 pcs skin of whole chicken leg / 全鸡腿皮 4只
100g almond flakes / 杏仁片 100克
2 tbsp corn flour / 玉米粉 2汤匙
INGREDIENTS B (MIXED WELL) / 材料B（拌匀）
400g fish paste / 鱼胶 400克
1 tbsp coriander leaves / 芫荽叶 1汤匙
1 tbsp spring onion / 葱粒 1汤匙
INGREDIENTS C / 材料C
1 bowl water / 水 1碗
1 tbsp maltose / 麦芽糖 1汤匙
1 tbsp light soy sauce / 生抽 1汤匙
2 tbsp vinegar / 白醋 2汤匙
Method
1. Rinse skin of whole chicken legs and drain.
鸡腿皮，洗净后沥干。
2. Pour Ingredients C in a pot and bring to a boil. Reduce to low heat, add chicken skin and bring to a boil. Remove and dry the skin under the fan.
材料C倒入锅内煮滚。改调小火，加入鸡皮煮滚。取出鸡皮，沥干，然后以风扇吹至干透。
3. Sprinkle the inner side of chicken skin with corn flour, and spread a layer of fish paste on the upper skin.
鸡皮内部撒上玉米粉，上层均匀铺上鱼胶。
4. Lightly press almond flakes evenly onto the fish paste.
轻轻用手指将杏仁片压在鱼胶上。
5. Heat up some oil, add chicken skin. Reduce to medium heat and deep-fry until golden brown.
锅中烧热油，加入鸡块，转中火炸至金黄色。
6. Remove, cut into pieces and serve hot.
取出，切块后趁热享用。
鸡腿皮，洗净后沥干。
2. Pour Ingredients C in a pot and bring to a boil. Reduce to low heat, add chicken skin and bring to a boil. Remove and dry the skin under the fan.
材料C倒入锅内煮滚。改调小火，加入鸡皮煮滚。取出鸡皮，沥干，然后以风扇吹至干透。
3. Sprinkle the inner side of chicken skin with corn flour, and spread a layer of fish paste on the upper skin.
鸡皮内部撒上玉米粉，上层均匀铺上鱼胶。
4. Lightly press almond flakes evenly onto the fish paste.
轻轻用手指将杏仁片压在鱼胶上。
5. Heat up some oil, add chicken skin. Reduce to medium heat and deep-fry until golden brown.
锅中烧热油，加入鸡块，转中火炸至金黄色。
6. Remove, cut into pieces and serve hot.
取出，切块后趁热享用。
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