Chicken drumsticks are marinated, steamed, and finally deep-fried in this interesting recipe that can serve as an appetizer or a main dish.
Serves 4 to 6
Serves 4 to 6
Prep Time: 2 hours, 00 minute
Cook Time: 35 minutes
Ingredients:
- 6 chicken drumsticks
- 1 1/2 teaspoons salt
- 1 tablespoon sherry
- 1 thin slice ginger
- 1 stalk scallion
- 1 tablespoon light soy sauce
- 2 tablespoons cornstarch
- 4 cups oil for deep-frying
- 1 tablespoon peppercorn salt (see instructions for link to recipe)
Preparation:
Rub chicken thoroughly with peppercorn salt. Put into oven-proof bowl. Marinate 2 hours in sherry, ginger, and scallion mixture.
Place bowl containing chicken and marinade on rack in pot or steamer. Cover and steam over boiling water 30 minutes.
Rub drumsticks with soy sauce. Sprinkle heavily with cornstarch.
Deep-fry in heated oil 3 minutes or until crispy.
Serve hot or cold with peppercorn salt.
May be prepared in advance through step 3, or frozen after step 4. If frozen, thaw and refry before serving.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
Place bowl containing chicken and marinade on rack in pot or steamer. Cover and steam over boiling water 30 minutes.
Rub drumsticks with soy sauce. Sprinkle heavily with cornstarch.
Deep-fry in heated oil 3 minutes or until crispy.
Serve hot or cold with peppercorn salt.
May be prepared in advance through step 3, or frozen after step 4. If frozen, thaw and refry before serving.
Reprinted with permission from Madame Wong's Long-life Chinese Cookbook.
