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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

8 -(up to)
10 Chicken wings
1/4 lb Smoked ham
Soy sauce
Oil for deep-frying
2 sl Fresh ginger root
1 tb Water
1 tb Soy sauce
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sugar
1/4 ts Salt
3 tb Water
1 ts Soy sauce
1 tb Oil

INSTRUCTIONS

1. Chop off bony wing tips with a cleaver; then disjoint wings and slip out
bones. Mince smoked ham; stuff into wing cavities.
2. Arrange wing sections on a heatproof dish. Steam 40 minutes (see "How-to
Section"). Drain wings and let cool, then rub with soy sauce.
3. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain
on paper toweling; keep warm.
4. Mince ginger root; then combine in a cup with water and the second
quantity of soy sauce. In another cup, blend cornstarch, oyster sauce,
sugar, salt, the remaining water and soy sauce to a paste.
5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium
heat. Then stir in cornstarch paste to thicken. Add deep-fried wings only
to reheat. Serve at once.
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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