Indonesian Chicken Lollipops

Post date: Feb 22, 2010 4:05:43 AM

(Adapted from Haydock & Haydock, Oriental Appetizers, pp. 74-5)

Yield: 32

32 chicken wings

1 small piece of ginger root, peeled

1 onion, peeled & quartered

3 fresh chilies, seeded

2 t. salt

1 t. ground coriander seed

2 T. soy sauce

juice of 1 lime ( approximately 3 T.)

2 T. palm sugar

2 T. vegetable oil

½ C. coconut milk

fresh cilantro sprigs (optional)

Cut the chicken wings at the joint to separate the small drumstick. Reserve remainder of the wings for stock. Push the meat from the narrow end of the drumstick to the thick end. Place lollipops in a large bowl. Combine marinade ingredients in food processor or blender and process until mixture is pureed. Pour marinade over the lollipops and let stand, refrigerated, overnight.

Scrape the marinade from the lollipops and pat them dry with paper toweling. Reserve the marinade in a small saucepan. Light barbecue grill or small hibachi. Grill the lollipops about 3 inches from hot coals. Heat the marinade. Add coconut milk and reduce liquid over medium-low heat to approximately 1(3) cup(s). Serve the lollipops with sauce on the side for dipping. Garnish sauce and lollipops with cilantro leaves, if desired.

Triple Recipe: Yields 96 lollipops

96 chicken wings

3 small pieces of ginger root, peeled

3 onions, peeled & quartered

9 fresh chilies, seeded

2 T. salt

1 T. ground coriander seed

6 T. soy sauce

juice of 3 limes ( approximately ¼-1/3 C.)

6 T. palm sugar

6 T. vegetable oil

1-½ C. coconut milk

fresh cilantro sprigs (optional)