Title: White- and Red-Cooked Stuffed Chicken Wing
Categories: Poultry
Yield: 4 Servings

8 -(up to)
10 Chicken wings
Water to cover
1/4 lb Smoked ham
2 sl Fresh ginger root
1 c Stock
1 tb Soy sauce
1/2 ts Salt
1 tb Cornstarch
3 tb Water
2 tb Sherry

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.