Description
A miraculous dish where rich chicken/pork broth is thickened with cornstarch into a jelly, battered, and deep-fried, resulting in 'crispy outside, gooey hot soup inside'.
Restaurants serving Yilan Fried Chicken Broth (Gaozha)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rich chicken/pork broth
- Cornstarch
- Minced chicken
- Shrimp paste
- Frying oil
Instructions
- [Authentic Recipe]
- [Making Soup Jelly] Prepare an 'exquisite rich broth (Gao Tang)' simmered long from chicken/pork bones and shrimp shells.
- Put broth in a pot, add a little minced chicken or shrimp paste, and dissolve in cornstarch (or potato starch).
- Heat on low, stirring constantly to make a gooey paste.
- Pour into a square tray, chill completely in the fridge (creating a soup mochi).
- Cut the solid soup jelly into cubes.
- Dust the surface lightly with potato starch (or cornstarch).
- Drop gently into 180°C+ hot oil, flash-fry rapidly (dozens of seconds) just until the outer batter sets crispy, and scoop out swiftly with a skimmer.
Learn more Spice, substitutes, tips
Key spices
Rich broth umami
Substitutes at Japanese supermarkets
Irreplaceable (closest is crab cream croquette filling)
Pairing
Warm Taiwan Tea(to heal mouth burns)
Trivia
[Hardcore] A historic Yilan dish. Famous as a metaphor among Taiwanese: 'Represents Yilan people's personality (looks cold outside, but passionate/hot inside)'. Requires high skill, rarely seen outside Yilan.
Eating tips & etiquette
[Unique Eating] It looks cool outside, but inside is 'magma-like boiling soup', so never eat in one bite; break the edge slightly, blow to cool, and slurp!
Allergen
Wheat, Soy, Chicken, Pork, Shrimp