| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Poultry | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken Wings |
| 4 | Whole Chinese Black Mushrooms | |
| 3 | Whole Scallions | |
| 2 | tb | Peanut Oil |
| 1/2 | ts | Salt |
| 2 | Whole Gingerroot Slices; Size Of A Quarter | |
| 1 | c | Celery Cabbage; Coarsely Chopped |
| 1 1/2 | ts | Light Brown Sugar |
| 2 | ts | Light Soy Sauce |
| 2 | ts | Dark Soy Sauce |
| 3/4 | c | Chicken Stock |
| 2 | ts | Sesame Oil |
| 2 | ts | Dry Sherry |
| 2 | ts | Cornstarch; Mixed With |
| 1 | tb | Water |
INSTRUCTIONS
1. Cut each chicken wing int 2 pieces at the joint. 2. Soak the mushrooms in water for 30 minutes or until they are soft, and cut off and discard the tough stems. 3. Slice the mushrooms into tin strips. Slice the scallions into matchstick strips. Cooking: 1. heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. 2. Add the peanut oil, salt, and gingerroot. 3. Just before the oil begins to smoke, add the chicken wings. 4. Stir-fry for 4 minutes until they are browned. 5. Add the cabbage, mushrooms, sugar, broth soy sauces, and chicken stock. 6. Lower heat, cover, and simmer for 20 minutes. 7. In a small frying pan heat the sesame oil over medium heat. 8. Add the scallions and stir-fry for 15 seconds. 9. Add the scallions to the chicken wings along with the sherry. 10. Simmer for another 10 minutes. 11. Remove the chicken wings to a serving dish. 12. Thicken the gravy with the cornstarch mixture and pour over the chicken wings. Makes 4 to 10 servings Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”