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
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.
Servings: 3 servings
Chinese: Chicken Wing Drumsticks Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chicken Wing; Chinese; Poultry
The History of Recipes
It is quite possible to track the history of recipes way back into the far past, certainly as far as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and dill. During the next few centuries, the powerful and rich houses strove to offer the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes common in their social group. By the advent of the 20th century, cook books are greatly in demand as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Chinese_ Chicken Wing Drumsticks recipe.
