| 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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“WARNING: Exposure to the Son may prevent burning.”