Wineshark Cooking Class - Chicken with Plum and Shiso Tempura 胸肉梅子紫蘇天婦羅

Ingredients (for 4):

• Chicken breast - 1 (200 g)
• Shiso leaves - 10
• Shiitake mushroom - 2
• Dried plum - 2
• Sugar - 1/2 tsp
• Soy sauce - 1/2 tsp
• Flour - 2 tbsp
• Egg - 1/2
• Flour - 50 g
• Water - 5 tbsp

Procedures:

1. Remove the stem from the shiso leaves.

2. Remove the stem of the shiitake mushroom and cut in halves.

3. Remove the pip from the dried plum, then mince.

4. Mix the minced dried plum with sugar and soy sauce to form a paste.

5. Cut the chicken breast into strips of 1 cm thick. 

6. Put some of the dried plum paste on the chicken, then put on the shiso leaf.

7. Wrap the leaf and then lightly coat with flour.

8. Mix the flour with whisked egg, and then add water. Whirl until the batter is smooth.

9. Dip the wrap in the batter and then put in cooking oil heated at 170 degree Celsius to deep fry for 2-3 minutes. Repeat for the shiitake mushroom as well.

10. Serve.