Drums Of Heaven B1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18: Chicken wings,
3 ounce: Ginger root, grated
1 ounce: Granulated garlic,
1 tsp: Sesame oil,
1 tsp: Salt,
4 dash: Tabasco,
1 ounce: Brandy,
1: Egg,
SHRIMP BATTER
1 cup: Flour,
2: Eggs,
1/2 cup: Cornstarch,
1 tbsp: Baking powder,
Water,
Directions:
Wash chicken wings & cut away each tip section. Hold each end of a
remaining, jointed wing, & disjoint by bending elbow;dont separate.
Holding fingers tightly around smaller bone, press upward, pushing
meat from smaller section right into larger section, giving wing a
drumstick appearance. Repeat process with all wings. Combine ginger
root, garlic, oil, salt, Tabasco, brandy and egg in bowl & mix well.
Marinate wings in mixture approximately 2-4 hrs. at room temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.
BATTER: Combine all ingredients. Thin with water until the
consistency is that of pancake batter For fluffier batter, add 1 tsp.
oil & 4 oz. beer.
Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW
Comments: CANNERY ROW, MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME
BLANC
Source from luhu.jp
remaining, jointed wing, & disjoint by bending elbow;dont separate.
Holding fingers tightly around smaller bone, press upward, pushing
meat from smaller section right into larger section, giving wing a
drumstick appearance. Repeat process with all wings. Combine ginger
root, garlic, oil, salt, Tabasco, brandy and egg in bowl & mix well.
Marinate wings in mixture approximately 2-4 hrs. at room temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.
BATTER: Combine all ingredients. Thin with water until the
consistency is that of pancake batter For fluffier batter, add 1 tsp.
oil & 4 oz. beer.
Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW
Comments: CANNERY ROW, MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME
BLANC
Source from luhu.jp