Name: Boneless Stuffed Chicken Wings (釀鷄翅)
Yield: Serves 6 as a single appetizer; more with an assortment.
Cuisine: Chinese
Ingredients: 2 tablespoons light soy sauce; 1 teaspoon sugar; 12 large chicken wings, minus top part; 6 large white parts of scallions, each about 2¾ inches long; 12 shreds cooked Smithfield or baked ham, about ¼ inch thick and 2¾ inches long; 1 well-beaten egg; 1 tablespoon water; 1 tablespoon flour; ¼ teaspoon salt; 1 whole star anise; 2 tablespoons cornstarch; 2 cups oil

Preparation info

Serves
6
as a single appetizer .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These chicken wings are crisp outside and moist inside. The stuffing gives each bite a refreshing taste of scallion and ham. It is a very dainty dish, and a perfect example of how a little care transforms the insignificant into the unusual.

Ingredients

12 large chicken wings, minus top part

Method

Preparations—Simmering and Boiling

Combine the soy sauce and sugar in a small pot that will accommodate the chicken wings snugly, and stir to dissolve the sugar. Add the chicken wings and the star anise, and set over high heat. Pour over boiling water to cover. When it boils again, stir to mingle the sauce, cover, and simmer over medium heat for 10 minutes, turning the wings occasiona

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Ingredients

Method

Preparations—Simmering and Boiling

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