Chinese Chicken Lollipops - An easy make-at-home recipe served as a starter! - Its a very easy recipe for Chinese food lovers and is much affordable to make at home...
Ingredients :
Directions :
1. Mix the 1 kg of chicken lollipops in a bowl with maida, corn flour, eggs, ginger-garlic paste, red-chilli powder, red food colour and marinate for about 2-3 hours before frying.
2. If you don't have eggs, you can add water instead of it.
3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel.
4. Now start adding the lollipops into the hot oil for frying.
5. Allow the lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked.
6. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in
colour.
7. Remove them on an oil absorbant paper napkin to take away the excess oil and they are ready to serve more than 6 people.
Ingredients :
- 1 kg of chicken wings crafted into lollipops (the butcher does this himself if you order beforehand)
- 1 cup of Maida
- 2-3 tea spoons of Corn Flour
- 2 eggs or water
- 3 tea spoons of Ginger Paste
- 3 tea spoons of Garlic Paste
- 1/2 tea spoon of Red Chilli Powder
- Red Food Colour
- Salt to taste
- Oil for frying
Directions :
1. Mix the 1 kg of chicken lollipops in a bowl with maida, corn flour, eggs, ginger-garlic paste, red-chilli powder, red food colour and marinate for about 2-3 hours before frying.
2. If you don't have eggs, you can add water instead of it.
3. After marination is done, have a deep-frying vessel and pour oil. Heat the vessel.
4. Now start adding the lollipops into the hot oil for frying.
5. Allow the lollipops to fry on a low flame for about 5- 7 minutes. You can check if they are cooked or not my simply immersing a knife or fork. If it goes in and comes out smoothly, the lollipops are cooked.
6. To make them crispy, high your gas flame and fry for 2-3 more minutes till they turn a little dark in
colour.
7. Remove them on an oil absorbant paper napkin to take away the excess oil and they are ready to serve more than 6 people.
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