Chicken Lollipops (jow Nn Heung Gai) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-Yield:20 chicken drummettes,
-, the upper parts of wing
20: Chicken drummettes,
MEAT MARINADE
1 tsp: 5-spice powder,
-=OR=-,
1 1/2 tsp: Salt,
2: -Garlic cloves,
1: Garlic cloves, finely minced
1 tbsp: Ginger, fresh;finely minced
COATING MIXTURE
1/3 cup: Flour,
1/4 tsp: 5 spice powder,
1/3 cup: Cornstarch,
1/4 tsp: Paprika,
1/4 tsp: White pepper,
FOR FRYING
4 cup: Oil,
Directions:
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 doeuvres.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B. From: Elizabeth Wood Date: 09-23-94
Source from luhu.jp
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 doeuvres.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B. From: Elizabeth Wood Date: 09-23-94
Source from luhu.jp