Red-simmered chicken wings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | -(up to) | |
| 10 | Chicken wings | |
| 2 | Scallion stalks | |
| ¼ | cup | Soy sauce |
| ¼ | cup | Sherry |
| ½ | cup | Water (up to) |
| 2 | tablespoons | Brown sugar |
Directions
1. Chop off and discard bony tips of chicken wings; then cut each wing in two. Cut scallions in 1-inch sections.
2. Place wings and scallions in a pan with soy sauce, sherry, water and sugar. Bring to a boil; then simmer, covered, 30 minutes.
3. Uncover pan and simmer 15 minutes more, stirringand basting frequently for uniform color. Refrigerate to chill.
NOTE: Chicken wings are considered a delicacy because of their finely textured meat and slippery skin.
VARIATIONS: For the chicken wings, substitute giblets. In step 2, substitute the following mixture: ¼ cup soy sauce, ⅓ cup water, 2 tablespoons sugar, 1 tablespoon sherry, 3 tablespoons oyster sauce, 2 slices ginger root, and 2 Cloves star anise. Omit the scallions.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .