Serves: 4
Total Calories: 213
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White- and Red-Cooked Stuffed Chicken Wings recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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