Chicken Lollipops, no, really?

Yes, really!!!! If your family is like mine... nuts about chicken.... then is something that is sure to impress the bunch!

I first saw this recipe on favourite little French-Canadian Chef- Ricardo's show. It was part of a whole Asian themed meal... I decided to start small and just go ahead and try this neat Chef trick.

You take some lovely chicken legs and cut the skin/tendons/meat around the bone and then they magically shrink up into little chicken lollipops.

Asian-Style Chicken Lollipops

 (Adapted from http://www.foodnetwork.ca/recipe/asian-style-chicken-lollipops/8717/)

Ingredients:

16 chicken drumsticks with or without skin

125 millilitres (1/2 cup) ketchup

60 millilitres (1/4 cup) hoisin sauce

60 millilitres (1/4 cup) soy sauce

60 millilitres (1/4 cup) brown sugar

4 cloves garlic, chopped

Sambal oeleck to taste (optional)

Salt and pepper

Directions:

1. With the rack in the middle position, preheat the oven to 180°C (350°F).

2. Using a knife, cut around the bone at the less meaty end of the drumsticks, freeing the meat and tendons. Grasp the bottom of each drumstick with one hand, and with the other push the meat to the top; the meat will remain attached to the bone and form a ball. Clean the exposed bone with a dry cloth, removing any fat and cartilage.

3. In a bowl, combine the remaining ingredients. Add the chicken and toss to coat. Place the drumsticks on a 38 x 25-cm (15 x 10-inch) baking dish. Bake for 45 minutes. Turn the drumsticks and bake until the meat pulls easily from the bone and the cooking juices are syrupy, about 30 minutes.

4. Serve the chicken lollipops with Stir-Fried Vegetables and jasmine rice.

 Here's what Ricardo's looked like after (oops, I forgot to take a picture of mine, we gobbled them up too fast)

Image courtesy of www.foodnetwork.ca, http://www.foodnetwork.ca/ontv/hosts/ricardo-larriv%C3%A9e/host.html?hostid=41070