Fu Pei-Mei

Stuffed Chicken Wings with Ham

Lung feng ch’uan sh’ih

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • 15 chicken wings
  • 1-¼ oz. Chinese ham
  • 6 oz. bamb

Method

  1. Cut off the sharp part of chicken wings, then remove about ¼” from each side of the remaining wing. Cook wings in boiling water for about ½ minute. Remove and plunge into cold water.
  2. Cut chinese ham and bamboo shoot into match-stick-size pieces.
  3. Remove (push) the two bones from each chicken wing. Stuff bone holes with a strip of ham and a strip of bam