Try this White- and Red-Cooked Stuffed Chicken Wing recipe, or contribute your own.
Suggest a better description1. Chop off bony wing tips with a cleaver; then chop chicken wings in two. Place in a pan with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, reserving liquid for stock. 2. Let wings cool; then carefully slip out bones without breaking skin. Sliver smoked ham and stuff into wing-bone cavities. 3. Mince ginger root and add to saucepan along with reserved stock, soy sauce and salt. Simmer 2 minutes. Meanwhile blend cornstarch and remaining cold water to a paste: Then stir in to thicken. 4. Stir in sherry. Return stuffed chicken wings and cook only to heat through. VARIATION: In step 2, stuff wing cavities with a half-and-half mixture of slivered ham and bamboo shoots. From
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 410 | ||
Calories from Fat: 230 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 127.9mg | 39 % | |
Sodium 1851.5mg | 64 % | |
Potassium 357.6mg | 9 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.8g | ||
Protein 33.1g | 47 % | |
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. |
Calories per serving: 410
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