Steamed, deep-fried chicken wings
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | -(up to) | |
| 10 | Chicken wings | |
| ¼ | pounds | Smoked ham |
| Soy sauce | ||
| Oil for deep-frying | ||
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Water |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Water |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Oil |
Directions
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, .