Chinese Cookbooks

Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a t and brown. When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15 minutes with the lid off, basting frequently with the sauce. When the wings are tender and nicely glazed, they are read to be eaten.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Chicken Wings with Oyster Sauce 2

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Ginger, Soy Sauce, Sherry, Chicken

-= Ingredients =-
10 - 12  Chicken wings
1 slice of fresh ginger
Vegetable oil for frying
3 - 4 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 tablespoon of dry sherry
1/2 teaspoon of sugar
1 cup of water

-= Instructions =-
Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops.

Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders.

The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen. Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98 Recipe by: Chinese recipe from Chinatown Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 17, 1998


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