| 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 (up to) |
| 2 |
tb |
Brown sugar |
INSTRUCTIONS
1. Chop off and discard bony tips of chicken wings; then cut each wing
in two. Cut scallions in 1-inch sections.
2. Place wings and scallions in a pan with soy sauce, sherry, water and
sugar. Bring to a boil; then simmer, covered, 30 minutes.
3. 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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