Chinese: Chicken Wing Drumsticks Recipe

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Chinese: Chicken Wing Drumsticks Ingredients

CATE VANICEK

10 chicken wings (yield 20
1 drumsticks)
1 egg white, slightly beaten
1/3 cup cornstarch--mixed with:
1 tsp baking powder
1 peanut oil for deep frying

MARINADE

1 tsp five-spice powder
1/2 tsp msg (optional)
1 tsp salt
1/2 tsp sugar
1 tsp rice wine
1 tsp soy sauce

A Recipe for
Chinese: Chicken Wing Drumsticks

A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.
Aldous Huxley

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.
Albert Einstein (1879-1955)

This Chinese: Chicken Wing Drumsticks recipe is one of many in our Asian Category.

Red meat is not bad for you. Now blue-green meat, that’s bad for you!
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This Recipe for Chinese: Chicken Wing Drumsticks is one of thousands in the Recipes-to-go Asian Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Chinese: Chicken Wing Drumsticks Recipe
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This is a recipe for Chinese: Chicken Wing Drumsticks from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Chinese: Chicken Wing Drumsticks recipe - a tasty recipe for you to add to your collection!
Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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If the headache would only precede the intoxication, alcoholism would be a virtue.
Samuel Butler

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"
Alice B. Toklas

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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy.
William Osler

Chinese: Chicken Wing Drumsticks

I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.
Sharon Stone

Chinese: Chicken Wing Drumsticks Directions

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.

Serves: 3

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Chinese: Chicken Wing Drumsticks Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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