Monday, February 28, 2011

Crispy Chicken Drumstick

12-15pcs. chicken drumstick
4 t. salt
2 t. peppercorn (grounded)
3 egg whites
4-5 T. cornstarch
oil (for frying)

Rub the drumstick with salt and pepper evenly and leave to season for 3 hours. Drain away any liquid. Beat egg whites lightly with a for for 5-6 seconds.

Place the drumstick in a single layer on a flat heatproof dish. Place the heat proof dish and contents in a steamer and steam for 30mins on high. Pour away any liquid and transfer the dish and contents to a pre heated oven at 400F (200C). Leave to bake and dry for 12 minutes.

Wet the drumsticks with egg whites, sprinkle and coat heavily with the cornstarch.

Deep fry the drumstick, 5 or 6 at a time in hot oil for 3-1/2 minutes. Drain thoroughly on crumpled kitchen paper and keep warm. When all the drumstick have been fried, serve with sprinkled chopped parsley, watercress or spring onion (optional)

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