Braised chicken wings (east china)
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Braised chicken wings (east china)
  Chicken    Wings    Chinese    Poultry  
Last updated 6/12/2012 1:09:58 AM. Recipe ID 37084. Report a problem with this recipe.
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      Title: Braised chicken wings (east china)
 Categories: Chinese, Poultry
      Yield: 1 Servings
  1 1/2 lb Chicken Wings
      4    Whole Chinese Black
      3    Whole Scallions
      2 tb Peanut Oil
    1/2 ts Salt
      2    Whole Gingerroot Slices;
           -Size Of A Quarter
      1 c  Celery Cabbage; Coarsely
  1 1/2 ts Light Brown Sugar
      2 ts Light Soy Sauce
      2 ts Dark Soy Sauce
    3/4 c  Chicken Stock
      2 ts Sesame Oil
      2 ts Dry Sherry
      2 ts Cornstarch; Mixed With
      1 tb 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. Stir-fry 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
  stir-fry 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

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Recipe ID 37084 (Apr 03, 2005)

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