Title: Drums of Heaven B1
Categories: Poultry Chinese Appetizer
Yield: 6 Servings
| 18 | | CHICKEN WINGS |
| 3 | oz | GINGER ROOT,GRATED |
| 1 | oz | GRANULATED GARLIC |
| 1 | ts | SESAME OIL |
| 1 | ts | SALT |
| 4 | ds | TABASCO |
| 1 | oz | BRANDY |
| 1 | | EGG |
| | | SHRIMP BATTER: |
| 1 | c | FLOUR |
| 2 | | EGGS |
| 1/2 | c | CORNSTARCH |
| 1 | tb | BAKING POWDER |
| | | WATER |
Wash chicken wings & cut away each tip section. Hold each end of a
remaining,jointed wing, & disjoint by bending elbow;don't separate. Hold-
ing fingers tightly around smaller bone, press upward, pushing meat from
smaller section right into larger section, giving wing a drumstick
appearance. Repeat process w/ all wings. Com- bine ginger
root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well. Marinate
wings in mixture approximately 2-4 hrs. at room temperature. Fold wings
into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all
ingredients. Thin w/ water until the consistency is that of pancake batter
For fluffier batter, add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT
Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY
ROW,MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC