Recipe - Steamed Deep-Fried Chicken Wings

8 (up to)
10 Chicken wings
One fourth pound Smoked ham
Soy sauce
Oil for deepfrying
2 sl Fresh ginger root
1 tablespoon Water
1 tablespoon Soy sauce
1 tablespoon Cornstarch
1 tablespoon Oyster sauce
1 teaspoon Sugar
One fourth teaspoon Salt
3 tablespoon Water
1 teaspoon Soy sauce
1 tablespoon Oil

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 "Howto
Section"). Drain wings and let cool, then rub with soy sauce.

3. Heat oil. Add wings, a few at a time, and deepfry 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 gingersoy combination 1 minute over medium
heat. Then stir in cornstarch paste to thicken. Add deepfried wings only
to reheat. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.