| 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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