| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield:20 chicken | ||
| drummettes | ||
| 20 | Chicken drummettes | |
| the upper parts of wing | ||
| 1 | t | 5-spice powder |
| 1 1/2 | t | Salt |
| 1 | Garlic cloves, finely minced | |
| Garlic cloves | ||
| tb Ginger, fresh finely minced | ||
| 1 | c Flour | |
| 1 | c Cornstarch | |
| 1 | ts White pepper | |
| 1 | ts Five spice powder | |
| 1 | ts Paprika | |
| c Oil |
INSTRUCTIONS
~---------------------OR--------------------------- ~---------------COATING MIXTURE--------------------- ~-----------------FOR FRYING----------------------- PREPARATION: Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a "lollipop." Repeat procedure for the rest of the drummettes. Mix with meat marinade and let stand for 4 hours or overnight. Mix coating. COOKING: Heat oil in wok over medium high heat. Coat lollipops in flour mixture, then deep fry until golden brown. Drain on paper towels and serve hot. DO AHEAD NOTES: Lollipops can be deep fried then frozen. To reheat, heat oven at 425 degrees. Spread frozen lollipops on cookie sheet and reheat for 15 minutes or so. A faster method is to thaw out and deep-fry again briefly. COMMENTS: Do not overcook the chicken. It only takes about 3 minutes or a little more to cook through. These make great hors d'oeuvres. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 12
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3823.7mg
Potassium: 65.5mg
Carbohydrates: 2.3g
Fiber: 1g
Sugar: <1g
Protein: <1g