| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 8 | up to | |
| 10 | Chicken wings | |
| Water to cover | ||
| 1/4 | lb | Smoked ham |
| 2 | Fresh ginger root | |
| 1 | c | Stock |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Sherry |
INSTRUCTIONS
Chop off bony wing tips with a cleaver; then chop chicken wings in two. Place in a pan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, reserving liquid for stock. Let wings cool; then carefully slip out bones without breaking skin. Sliver smoked ham and stuff into wing-bone cavities. Mince ginger root and add to saucepan along with reserved stock, soy sauce and salt. Simmer 2 minutes. Meanwhile blend cornstarch and remaining cold water to a paste: Then stir in to thicken. Stir in sherry. Return stuffed chicken wings and cook only to heat through. VARIATION: In step 2, stuff wing cavities with a half-and-half mixture of slivered ham and bamboo shoots. 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: 152
Calories From Fat: 40
Total Fat: 4.3g
Cholesterol: 15.4mg
Sodium: 5214.8mg
Potassium: 785.9mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 1g
Protein: 19.8g