• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White- and Red-Cooked Stuffed Chicken Wing

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 8 -(up to)
  • 10 Chicken wings
  • Water to cover
  • 1/4 lb Smoked ham
  • 2 sl Fresh ginger root
  • 1 c Stock
  • 1 tb Soy sauce
  • 1/2 ts Salt
  • 1 tb Cornstarch
  • 3 tb Water
  • 2 tb Sherry


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.

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