Red-simmered Chicken Wings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizer | 6 | Servings |
INGREDIENTS
| 8 | up to | |
| 10 | Chicken wings | |
| 2 | Scallion stalks | |
| 1/4 | c | Soy sauce |
| 1/4 | c | Sherry |
| 1/2 | c | Water |
| 1 | up to | |
| 2 | T | Brown sugar |
INSTRUCTIONS
Chop off and discard bony tips of chicken wings; then cut each wing in two. Cut scallions in 1-inch sections. Place wings and scallions in a pan with soy sauce, sherry, water and sugar. Bring to a boil; then simmer, covered, 30 minutes. Uncover pan and simmer 15 minutes more, stirringand basting frequently for uniform color. Refrigerate to chill. NOTE: Chicken wings are considered a delicacy because of their finely textured meat and slippery skin. VARIATIONS: For the chicken wings, substitute giblets. In step 2, substitute the following mixture: 1/4 cup soy sauce, 1/3 cup water, 2 tablespoons sugar, 1 tablespoon sherry, 3 tablespoons oyster sauce, 2 slices ginger root, and 2 Cloves star anise. Omit the scallions. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 104
Total Fat: 11.4g
Cholesterol: 34.6mg
Sodium: 3660.2mg
Potassium: 598.7mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 4.7g
Protein: 21.8g