White- And Red-cooked Stuffed Chicken Wing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: -, up to
10: Chicken wings,
Water to cover,
1/4 lbs: Smoked ham,
2 slice: Fresh ginger root,
1 cup: Stock,
1 tbsp: Soy sauce,
1/2 tsp: Salt,
1 tbsp: Cornstarch,
3 tbsp: Water,
2 tbsp: Sherry,
Directions:
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, ISBN 0-517-65870-4. Downloaded
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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
from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry