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Ravines Wine Cellars

Gingered Chicken Lollipops

Gingered Chicken Lollipops
Recipe Date:
August 13, 2019
Cook Time:
Imperial (US)
A unique food item, these Gingered Chicken Lollipops are versatile, easy to prepare, and great with Dry Riesling!
  • 4 Chicken thighs
  • 3 cloves garlic, crushed/minced
  • 3 small shallots, minced
  • 2 scallions, minced
  • 1 Inch cube fresh ginger, peeled and grated
  • 1 tbsp Fish sauce
  • 1 Egg white
  • 1 tbsp Rice flour OR cornstarch
  • 1/2 tbsp Salt
  • 2 tbsps Mildly flavored oil
  • 1 12 Inch piece fresh sugar cane

Debone chicken and cut into small pieces. Saute over low heat with garlic, shallots, scallions and fish sauce until chicken is just cooked through. When cooled slightly, place into food processor, initially pulsing to break up chicken, but then adding the egg white continuously blend a few seconds until it is a smooth blend but not pureed. Peel sugar cane sticks and cut to pieces 6 inches long and ½ in wide. Oil hands and tightly wrap ¼ cup of chicken mixture around the end of a sugar cane stick to make “lollipops.” Grill your lollipops on an oiled piece of foil or pan roast in 1 T oil until golden brown on all sides. Enjoy your lollipops as an appetizer with Dry Riesling, chewing on the sugar cane sticks for an extra bonus.