Red-simmered chicken wings

6 Servings

Ingredients

Quantity Ingredient
8 -(up to)
10 Chicken wings
2 Scallion stalks
¼ cup Soy sauce
¼ cup Sherry
½ cup Water (up to)
2 tablespoons Brown sugar

Directions

1. Chop off and discard bony tips of chicken wings; then cut each wing in two. Cut scallions in 1-inch sections.

2. Place wings and scallions in a pan with soy sauce, sherry, water and sugar. Bring to a boil; then simmer, covered, 30 minutes.

3. Uncover pan and simmer 15 minutes more, stirringand basting frequently for uniform color. Refrigerate to chill.

NOTE: Chicken wings are considered a delicacy because of their finely textured meat and slippery skin.

VARIATIONS: For the chicken wings, substitute giblets. In step 2, substitute the following mixture: ¼ cup soy sauce, ⅓ cup water, 2 tablespoons sugar, 1 tablespoon sherry, 3 tablespoons oyster sauce, 2 slices ginger root, and 2 Cloves star anise. Omit the scallions.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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