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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Cut off the ends and joints from the chicken wings, save only the
middle sections. Rinse and Scald in boiling water. Slice the
scallion. Heat oil in wok, add rock sugar. When the melted sugar
turns golden brown, add chicken wings, scallions, ginger,salt,
MSG and Soy Sauce. Stir-Fry well, add wine and stock. Simmer
over low heat 20 min. Add bamboo shoot slices, switch to high
heat and boil for 1/2 minute, when there's almost no juice left,
add cornstarch paste and drip some sesame oil over it all.
Remove and serve.
| Ingredients:
12 Pound(s) chicken wings
1 Cup(s) oil
5 slices ginger
1/2 Teaspoon(s) msg (optional)
1 Cup(s) wine
10 slices bamboo shoot
1/16 Cup(s) cornstarch
2 scallions (spring onions)
1 Tablespoon(s) granulated rock sugar
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