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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 ts 5-spice powder
1 1/2 ts Salt
1 Garlic cloves; finely minced Garlic cloves
1 tb Ginger;fresh; finely minced
1/3 c Flour
1/3 c Cornstarch
1/4 ts White pepper
1/4 ts Five spice powder
1/4 ts Paprika
4 c Oil

INSTRUCTIONS

MEAT MARINADE
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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