Steamed, Deep-Fried Chicken Wings
Categories: PoultryServes: 4 Servings
Ingredients:
- 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
Instructions:
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.
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