Recipe - Braised Chicken Wings (East China)

1 One half pound Chicken Wings
4 Whole Chinese Black
Mushrooms
3 Whole Scallions
2 tablespoon Peanut Oil
One half teaspoon Salt
2 Whole Gingerroot Slices;
Size Of A Quarter
1 cup Celery Cabbage; Coarsely
Chopped
1 One half teaspoon Light Brown Sugar
2 teaspoon Light Soy Sauce
2 teaspoon Dark Soy Sauce
Three fourths cup Chicken Stock
2 teaspoon Sesame Oil
2 teaspoon Dry Sherry
2 teaspoon Cornstarch; Mixed With
1 tablespoon Water

1. Cut each chicken wing int 2 pieces at the joint. 2. Soak the mushrooms
in water for 30 minutes or until they are soft, and cut off and discard the
tough stems. 3. Slice the mushrooms into tin strips. Slice the scallions
into matchstick strips.

Cooking: 1. heat a wok or skillet over high heat until a drop of water
immediately sizzles into steam. 2. Add the peanut oil, salt, and
gingerroot. 3. Just before the oil begins to smoke, add the chicken wings.
4. Stirfry for 4 minutes until they are browned. 5. Add the cabbage,
mushrooms, sugar, broth soy sauces, and chicken stock.

6. Lower heat, cover, and simmer for 20 minutes. 7. In a small frying pan
heat the sesame oil over medium heat. 8. Add the scallions and stirfry for
15 seconds. 9. Add the scallions to the chicken wings along with the
sherry. 10. Simmer for another 10 minutes. 11. Remove the chicken wings to
a serving dish. 12. Thicken the gravy with the cornstarch mixture and pour
over the chicken wings. Makes 4 to 10 servings

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 244 by "Diane Geary"
diane@keyway.net on Nov 11, 1997