Asian Lollipops Food

ASIAN LOLLIPOP LAMB CHOPS

Steps:

• For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
• For the pasta: Cook the fusilli pasta according to package instructions. Drain.
• Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
• Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

ASIAN STYLE CHICKEN LOLLIPOPS

Steps:

• Make chicken lollipops as I have instructions for on my basic chicken lollipop recipe or check on you tube for instructional video if you are confused.
• whisk five spice,sesame oil,soy sauce,rice wine,oyster sauce,chili flakes together and pour over chicken in a non reactive bowl and toss to coat, cover and refrigerate to marinate for 6 hours or more.
• when ready to cook , heat oil.
• Add cornstarch to the bowl with the chicken and marinade and toss well to coat. Fry each piece until golden brown and juices are clear. Set on paper towel to drain.
• Heat Hoisin sauce in microwave until warm then put all chicken wings in clean large bowl and gently toss with warm hoisin sauce...removed to serving dish and sprinkle with sesame seeds and chopped scallion.

CHINESE CHICKEN LOLLIPOPS/ DRUMS OF HEAVEN

Steps:

• Cook the lollipops in salted water for 5 minutes.
• Take them out of the water dry them thoroughly.
• Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
• Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
• Variation: The other option is to bake (a low cholestrol option) these after sauteing them in the worcestershire sauce
• Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
• Bake or grill at 180C till they are cooked and browned.
• Serve with Schezwan sauce.

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!