Stewed Chicken Wings, Legs and Gizzards

Name: Stewed Chicken Wings, Legs and Gizzards (Hung shao chi san chien)
Cuisine: Chinese
Ingredients: 8 chicken gizzards; 8 tablespoons soy sauce; 6 chicken legs; 6 chicken wings; 6 cups oil; 2 tablespoons sugar; 1 tablespoon cornstarch; 3 ginger (sliced); 2 star anise; 1 tablespoon wine; 2 green onions

Hung shao chi san chien

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 chicken legs
6 chicken wings
8 chicken gizzards
8

Asia
Taiwan
Main course

Method

Marinate chicken legs, wings, and gizzards in soy sauce, wine, crushed green onions and ginger for ½ hour. Save the marinade sauce.
Deep-fry chicken legs until golden brown, remove, then deep-fry wings, and gizzards.
Heat 2 tablespoons oil, and add remaining #1 marinade sauce, and sugar. Pour in 4 cups boiling water, put all the chicken ingredients in