Side Pannel
White- and Red-Cooked Stuffed Chicken Wing
White- and Red-Cooked Stuffed Chicken Wing
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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