Serves: 4
Total Calories: 110
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, _Steaming). 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed And Deep-Fried Chicken Wings recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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