Recipe - Chicken Lollipops (Jow Nn Heung Gai)

**** NO E *****
Karen Adler FNGP13B.
Yield:20 chicken drummettes
20 Chicken drummettes
(the upper parts of wing)

MEAT MARINADE
1 teaspoon 5spice powder
1 One half teaspoon Salt
1 Garlic cloves; finely minced

OR
2 Garlic cloves
1 tablespoon Ginger;fresh; finely minced

COATING MIXTURE
1/3 cup Flour
1/3 cup Cornstarch
One fourth teaspoon White pepper
One fourth teaspoon Five spice powder
One fourth teaspoon Paprika

FOR FRYING
4 cup Oil

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 deepfry 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.
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com