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Title: Steamed, Deep-Fried Chicken Wings Categories: Poultry Yield: 4 Servings 8 -(up to) 10 Chicken wings 1/4 lb Smoked ham Soy sauce Oil for deep-frying 2 sl Fresh ginger root 1 tb Water 1 tb Soy sauce 1 tb Cornstarch 1 tb Oyster sauce 1 ts Sugar 1/4 ts Salt 3 tb Water 1 ts Soy sauce 1 tb Oil 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |