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, .