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231 NW 11th Ave

Portland, OR 97209

and 6302 SW Meadows Road

Lake Oswego, OR 97035

(503) 248-2015

Chinese Chicken Wings

by Jeremy Niehuss

Makes 28

Marinade

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon soy sauce

A couple of grinds of white pepper

2 teaspoons cornstarch

28 chicken wings

Sauce

½ cup Chinese chicken stock

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 ½ tablespoons packed brown sugar

Stir Fry

1 tablespoon oil for wok frying

3 small dried red chilis

6 slices of ginger

2 green onions, sliced in half lengthwise

1 cinnamon stick

½ teaspoon toasted Sichuan peppercorns

1 ½ teaspoons cornstarch dissolved in 1 tablespoon water

2 teaspoons white sesames, toasted

1. Combine the marinade ingredients in a medium bowl and mix well.  Add the chicken wings and stir to coat.  Allow to marinate for at least 10 minutes.

2. Combine the sauce ingredients in a small mixing bowl.

3. Heat oil for frying in a deep fat fryer or wok to 350°F.  Deep fry the chicken wings until they are cooked through and fork tender, about 6 minutes.  Remove from the fryer to a paper towel to absorb the oil and reserve.

4. Heat a wok over high heat and add the oil.  Swirl the oil to coat the sides of the wok.  Add the chilies, ginger, green onions, cinnamon stick and cook, stirring quickly until fragrant, about 15 seconds.  

5. Add the sauce and bring to a boil.  Add the cornstarch mix and cook while stirring until the sauce boils and becomes thick.  It is important that the sauce boils to cook the raw cornstarch.

6. Return the chicken wings to the wok and continue to cook until they are hot and glazed.  Garnish with sesames and serve.

Equipment:  Cutting board and knife, medium mixing bowl, small mixing bowl,  deep fat fryer, 2 whisks, wok and wooden wok spoon

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