Steamed, Deep-fried Chicken Wings
| 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 | Fresh ginger root | |
| 1 | T | Water |
| 1 | T | Soy sauce |
| 1 | T | Cornstarch |
| 1 | T | Oyster sauce |
| 1 | t | Sugar |
| 1/4 | t | Salt |
| 3 | T | Water |
| 1 | t | Soy sauce |
| 1 | T | Oil |
INSTRUCTIONS
Chop off bony wing tips with a cleaver; then disjoint wings and slip out bones. Mince smoked ham; stuff into wing cavities. Arrange wing sections on a heatproof dish. Steam 40 minutes (see "How-to Section"). Drain wings and let cool, then rub with soy sauce. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling; keep warm. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 363
Calories From Fat: 193
Total Fat: 21.3g
Cholesterol: 65.4mg
Sodium: 5199.7mg
Potassium: 834.4mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 1.2g
Protein: 35.1g