"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Miso-Glazed Chicken Lollipops with Sesame Rice Recipe

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This recipe for Miso-Glazed Chicken Lollipops with Sesame Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donnalee Washburn
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 chicken wing drumettes
2 T. white or yellow miso
2 T. mirin
2 T. sake
2 T. soy sauce
1 T. light brown sugar, packed firmly
1 tsp. peeled & finely grated fresh ginger
2 c. hot cooked rice
2 T. rice vinegar
1 tsp. sugar
tsp. salt
c. shredded or julienned carrot
c. diced, peeled & seeded cucumber
c. finely diced red bell pepper
2 T. sesame seeds, lightly toasted
1 T. finely chopped sliced pickled ginger
Fresh shiso leaves
Fresh green onions, if desired

Directions:
Directions:
Cut the skin around the thin end of each chicken wing drumette, then slide the meat up to the end of the bone, forming a 'lollipop,' removing most of the skin. Whisk together the miso, mirin, sake, soy sauce, brown sugar and ginger until well blended. Place into a large zip-top plastic bag with the chicken, coating well. Place in refrigerator and let marinate for at least 30 minutes or as long as overnight.

Preheat oven to 375 degrees. Line a large shallow baking pan with foil; remove chicken from marinade, discarding marinade, and place in a single layer on the prepared pan. Bake in preheated oven for 20 to 25 minutes, or until chicken is crisp and done, turning several times during the cooking process. Meanwhile, spoon hot cooked rice into a mixing bowl. Stir together the rice vinegar, sugar and salt; add to rice, stirring gently to combine. Add carrot, cucumber, bell pepper, sesame seeds and pickled ginger, blending well. Adjust seasoning with additional salt, if desired, and reserve at room temperature.

To serve, divide Sesame Rice among 4 large martini glasses. Top each with 3 chicken lollipops and garnish with fresh shiso leaves and green onions, if desired. Serve immediately while chicken is still warm.

Number Of Servings:
Number Of Servings:
Makes 4 first course appetizer servings.
Preparation Time:
Preparation Time:
1 hour or more
Personal Notes:
Personal Notes:
This Recipe is one that I saw on a cooking competition show. The original cook was Janice Elder and she won first prize.

 

 

 

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