Chicken Lollipops (Jow Nn Heung Gai) Recipe
Servings: 1
Ingredients
- 20 x Chicken drummettes (the upper parts of wing)
- 1 tsp 5-spice pwdr
- 1 1/2 tsp Salt
- 1 x Garlic cloves, finely chopped
- 2 x -Garlic cloves
- 1 Tbsp. Ginger,fresh, finely chopped
- 1/3 c. Flour
- 1/3 c. Cornstarch
- 1/4 tsp White pepper
- 1/4 tsp Five spice pwdr
- 1/4 tsp Paprika
- 4 c. 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 hrs or possibly overnight. Mix coating. COOKING: Heat oil in wok over medium high heat. Coat lollipops in flour mix, then deep fry till golden. Drain on paper towels and serve warm. DO AHEAD NOTES: Lollipops can be deep fried then frzn. To reheat, heat oven at 425 degrees. Spread frzn lollipops on cookie sheet and reheat for 15 min or possibly so. A faster method is to thaw out and deep-fry again briefly.
- COMMENTS: Do notovercook the chicken. It only takes about 3 min or possibly a little more to cook through. These make great hors d'oeuvres.
- Rhoda Fong Yee.
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