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Ingredientes
- 1 1/2 lb Chicken Wings
- 4 whl Chinese Black Mushrooms
- 3 whl Scallions
- 2 Tbsp. Peanut Oil
- 1/2 tsp Salt
- 2 whl Gingerroot Slices, Size Of A Quarter
- 1 c. Celery Cabbage, Coarsely Minced
- 1 1/2 tsp Light Brown Sugar
- 2 tsp Light Soy Sauce
- 2 tsp Dark Soy Sauce
- 3/4 c. Chicken Stock
- 2 tsp Sesame Oil
- 2 tsp Dry Sherry
- 2 tsp Cornstarch, Mixed With
- 1 Tbsp. Water
Direcciones
- 1. Cut each chicken wing int 2 pcs at the joint.
- 2. Soak the mushrooms in water for 30 min or possibly till they are soft, and cut off and throw away the tough stems.
- 3. Slice the mushrooms into tin strips. Slice the scallions into matchstick strips.
- Cooking: 1. heat a wok or possibly skillet over high heat till a drop of water immediately sizzles into steam. 2. Add in the peanut oil, salt, and gingerroot. 3. Just before the oil begins to smoke, add in the chicken wings.
- 4. Stir-fry for 4 min till they are browned.
- 5. Add in the cabbage, mushrooms, sugar, broth soy sauces, and chicken stock.
- 6. Lower heat, cover, and simmer for 20 min.
- 7. In a small frying pan heat the sesame oil over medium heat.
- 8. Add in the scallions and stir-fry for 15 seconds.
- 9. Add in the scallions to the chicken wings along with the sherry.
- 10. Simmer for another 10 min.
- 11. Remove the chicken wings to a serving dish.
- 12. Thicken the gravy with the cornstarch mix and pour over the chicken wings.
- Makes 4 to 10 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 1244 | |
| Calories from Fat 852 | 68% |
| Total Fat 95.21g | 119% |
| Saturated Fat 22.41g | 90% |
| Trans Fat 0.7g | |
| Cholesterol 283mg | 94% |
| Sodium 2921mg | 122% |
| Potassium 1135mg | 32% |
| Total Carbs 19.43g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.01g | 5% |
| Protein 73.51g | 118% |
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