Chicken lollipops (jow nn heung gai)

Yield: 1 servings

Measure 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




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

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