INGREDIENTS

INSTRUCTIONS

1. 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.
2. Let wings cool; then carefully slip out bones without breaking skin.
Sliver smoked ham and stuff into wing-bone cavities.
3. 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.
4. 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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