Chinese: Chicken Wing Drumsticks

Title:
Chinese: Chicken Wing Drumsticks

Yield:
3 Servings

Categories:
Main
Dishes,
Chinese,
Spices,
Poultry




Ingredients:




--------------------------------CATE
VANICEK--------------------------------


    10    Chicken wings (yield 20


          "Drumsticks)


     1    Egg white, slightly beaten


   1/3 c  Cornstarch--mixed with:


     1 ts Baking powder


          Peanut oil for deep frying





----------------------------------MARINADE----------------------------------


     1 ts Five-spice powder


   1/2 ts MSG (optional)


     1 ts Salt


   1/2 ts Sugar


     1 ts Rice wine


     1 ts Soy sauce





 Discard wing tips.  Cut between joints.  Remove the smaller bone of the


 lower wing.  Cut skin loose around the small end and push skin and meat up


 to form drumstick.


 


 Marinate wings for 1 hour.  Add egg white.  Coat wings evenly. (Using egg


 white to coat the wings will help to seal the juice inside the meat. Hence


 the meat will be juicier.


 


 Dredge wings in cornstarch mixture.  (Using cornstarch and baking powder


 helps to make the outside layer crisp.)


 


 Deep-fry for 3 minutes.  Drain.  Let cool.


 


 Deep-fry once again right before serving.  (Deep-fry the first time to cook


 the meat and seal the juice in the meat. The second time to make the


 outside crisp. Make sure the oil is very hot before you deep-fry for the


 second time.)


 


 SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini