White- and red-cooked stuffed chicken wing

4 Servings

Ingredients

Quantity Ingredient
8 -(up to)
10 Chicken wings
Water to cover
¼ pounds Smoked ham
2 slices Fresh ginger root
1 cup Stock
1 tablespoon Soy sauce
½ teaspoon Salt
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Sherry

Directions

1. Chop off bony wing tips with a cleaver; then chop chicken wings in two.

Place in a pan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, reserving liquid for stock.

2. Let wings cool; then carefully slip out bones without breaking skin.

Sliver smoked ham and stuff into wing-bone cavities.

3. Mince ginger root and add to saucepan along with reserved stock, soy sauce and salt. Simmer 2 minutes. Meanwhile blend cornstarch and remaining cold water to a paste: Then stir in to thicken.

4. Stir in sherry. Return stuffed chicken wings and cook only to heat through. VARIATION: In step 2, stuff wing cavities with a half-and-half mixture of slivered ham and bamboo shoots.

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

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