Braised Chicken Wings (East China) Recipe

• 1 1/2 lb Chicken Wings
• 4 whl Chinese Black Mushrooms
• 3 whl Scallions
• 2 Tbsp. Peanut Oil
• 1/2 tsp Salt
• 2 whl Gingerroot Slices, Size Of A Quarter
• 1 c. Celery Cabbage, Coarsely Minced
• 1 1/2 tsp Light Brown Sugar
• 2 tsp Light Soy Sauce
• 2 tsp Dark Soy Sauce
• 3/4 c. Chicken Stock
• 2 tsp Sesame Oil
• 2 tsp Dry Sherry
• 2 tsp Cornstarch, Mixed With
• 1 Tbsp. Water

1. 1.
2. Cut each chicken wing int 2 pcs at the joint.
3. 2.
4. Soak the mushrooms in water for 30 min or possibly till they are soft, and cut off and throw away the tough stems.
5. 3.
6. Slice the mushrooms into tin strips.
7. Slice the scallions into matchstick strips.
8. Cooking: 1. heat a wok or possibly skillet over high heat till a drop of water immediately sizzles into steam.
9. 2.
10. Add in the peanut oil, salt, and gingerroot.
11. 3.
12. Just before the oil begins to smoke, add in the chicken wings.
13. 4.
14. Stir-fry for 4 min till they are browned.
15. 5.
16. Add in the cabbage, mushrooms, sugar, broth soy sauces, and chicken stock.
17. 6.
18. Lower heat, cover, and simmer for 20 min.
19. 7.
20. In a small frying pan heat the sesame oil over medium heat.
21. 8.
22. Add in the scallions and stir-fry for 15 seconds.
23. 9.
24. Add in the scallions to the chicken wings along with the sherry.
25. 10.
26. Simmer for another 10 min.
27. 11.
28. Remove the chicken wings to a serving dish.
29. 12.
30. Thicken the gravy with the cornstarch mix and pour over the chicken wings.
31. Makes 4 to 10 servings

chicken, mushrooms, scallions, peanut oil, salt, gingerroot, celery cabbage, brown sugar, soy sauce, soy sauce, chicken, sesame oil, sherry, cornstarch, water

Taken from cookeatshare.com/recipes/braised-chicken-wings-east-china-90461 (may not work)