| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Philadelphia | 4 | Servings | |
INGREDIENTS
| 10 | Chicken wings, up to 12 | |
| 1 | Fresh ginger | |
| Vegetable oil for frying | ||
| wings | ||
| 3 | T | Oyster sauce *, up to 4 |
| 2 | T | Soy sauce |
| 1 | T | Dry sherry |
| 1/2 | t | Sugar |
| 1 | c | Water |
INSTRUCTIONS
Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops. Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen. Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98 Recipe by: Chinese recipe from Chinatown Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 637.6mg
Potassium: 25.6mg
Carbohydrates: 3g
Fiber: <1g
Sugar: <1g
Protein: <1g