WHITE- AND RED-COOKED STUFFED CHICKEN WINGS

White- and Red-Cooked Stuffed Chicken Wings image

Number Of Ingredients 10

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8 to 10 chicken wings
water to cover
1/4 pound smoked ham
2 slices fresh ginger root
1 cup Stock, Chicken or favorite stock
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons sherry

Steps:

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.

Nutrition Facts : Nutritional Facts Serves