| 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
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