| 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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