Yield: 1 servings
|-Yield:20 chicken drummettes|
|1 teaspoon||5-spice powder|
|1||Garlic cloves;finely minced|
|¼ teaspoon||White pepper|
|4 cups||Oil (the upper parts of wing) =OR=- Garlic cloves|
|1 tablespoon||Ginger;fresh;finely minced|
|¼ teaspoon||5 spice powder|
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. From: Elizabeth Wood Date: 09-23-94