Chicken lollipops (jow nn heung gai)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Yield:20 chicken drummettes | ||
| 20 | Chicken drummettes | |
| 1 | teaspoon | 5-spice powder |
| 1½ | teaspoon | Salt |
| 1 | Garlic cloves;finely minced | |
| ⅓ | cup | Flour |
| ⅓ | cup | Cornstarch |
| 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 |
| ¼ | teaspoon | Paprika |
Directions
MEAT MARINADE
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. From: Elizabeth Wood Date: 09-23-94