Steamed, deep-fried chicken wings

4 Servings

Ingredients

Quantity Ingredient
8 -(up to)
10 Chicken wings
¼ pounds Smoked ham
Soy sauce
Oil for deep-frying
2 slices Fresh ginger root
1 tablespoon Water
1 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 teaspoon Sugar
¼ teaspoon Salt
3 tablespoons Water
1 teaspoon Soy sauce
1 tablespoon Oil

Directions

1. Chop off bony wing tips with a cleaver; then disjoint wings and slip out bones. Mince smoked ham; stuff into wing cavities.

2. Arrange wing sections on a heatproof dish. Steam 40 minutes (see "How-to Section"). Drain wings and let cool, then rub with soy sauce.

3. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling; keep warm.

4. Mince ginger root; then combine in a cup with water and the second quantity of soy sauce. In another cup, blend cornstarch, oyster sauce, sugar, salt, the remaining water and soy sauce to a paste.

5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium heat. Then stir in cornstarch paste to thicken. Add deep-fried wings only to reheat. Serve at once.

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

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