Chicken Lollipops (jow Nn Heung Gai)

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