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Name: Chicken Wings with Oyster Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 10 Chicken wings; (up to 12); 1 sl Fresh ginger; 1 c Water; 1/2 ts Sugar; Vegetable oil for frying; 1 tb Dry sherry; 2 tb Soy sauce; 3 tb Oyster sauce *; up to 4

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INGREDIENTS

10 Chicken wings; (up to 12)
1 sl Fresh ginger
1 c Water
1/2 ts Sugar
Vegetable oil for frying
1 tb Dry sherry
2 tb Soy sauce
3 tb Oyster sauce *; up to 4

Servings

INSTRUCTIONS

Divide chicken wings into 2 pieces by separating the large joint from the v-shaped piece. In a wok or large skillet, add ginger slice and enough oil to cover bottom of pan and heat until hot. Brown the wings (cook half at a time so as not to overcrowd skillet). Pour out excess oil and discard ginger slice. Add all remaining ingredients to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another 10-15 minutes, or until wings are tender and sauce is reduced. During cooking, baste wings frequently with sauce. When done, wings should be coated with a heavy glaze of sauce. *Available at many supermarkets and at Oriental and specialty food shops. Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198& Please note that these recipes have been provided with the permission of and courtesy of the copyright holders. The FOOD NETWORK has not created any of these particular recipes nor tested any of them in our test kitchen. Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98 Recipe by: Chinese recipe from Chinatown Posted to MC-Recipe Digest by "Pamela Creeden" on Apr 17, 1998

NOTES

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Chicken Wings with Oyster Sauce

10 Chicken wings; (up to 12)
1 sl Fresh ginger
1 c Water
1/2 ts Sugar
 Vegetable oil for frying
1 tb Dry sherry
2 tb Soy sauce
3 tb Oyster sauce *; up to 4

Divide chicken wings into 2 pieces by separating the large joint from the  v-shaped piece.    In a wok or large skillet, add ginger slice and enough oil to cover bottom  of pan and heat until hot. Brown the wings (cook half at a time so as not  to overcrowd skillet).    Pour out excess oil and discard ginger slice. Add all remaining ingredients  to wok or skillet, cover and simmer 10 minutes. Remove lid and cook another  10-15 minutes, or until wings are tender and sauce is reduced. During  cooking, baste wings frequently with sauce. When done, wings should be  coated with a heavy glaze of sauce.    *Available at many supermarkets and at Oriental and specialty food shops.    Taken from "The Original Philadelphia Neighborhood Cookbook" by Irma Smith  and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 198&    Please note that these recipes have been provided with the permission of  and courtesy of the copyright holders. The FOOD NETWORK has not created any  of these particular recipes nor tested any of them in our test kitchen.    Happily scanned, formatted and "Busted" by Pamela Creeden 04/17/98    Recipe by: Chinese recipe from Chinatown    Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>  on Apr 17, 1998

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 4 Servings

Calories: 54
Calories from Fat: 41 (76%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 127mg		4 %
Potassium 10.8mg		0 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.2g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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