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6 large chicken wings, cut into three pieces, tails discarded
2 shiitake mushrooms, soaked in warm water until sof
1 cup corn oil
4 ounces bamboo, cut into strips
3 scallions, cut into one-inch pieces
1 small knob of fresh ginger
1 fresh hot red chili pepper
4 small pieces of rock sugar
3 Tablespoons thin soy sauce
2 Tablespoons rice wine
1. Debone chicken wings by cutting around edges and pulling out the bones. (They and the tails can be saved for making soup, if desired.)
2. Cut mushrooms in half, remove and discard the stem.
3. Heat oil and deep fry wing meat until golden brown, drain on paper towels and set oil aside for another use, reserving one tablespoon.
4. Heat reserved tablespoon of oil and fry ginger and scallion half a minute,, then add chili pepper. Bamboo pieces and rock sugar. Cook another minute and add the chicken wings and one cup of water, soy sauce, and wine. Cover and simmer for fifteen minutes. Remove chili pepper and discard. Take everything out with a slotted spoon and put it into a warmed serving bowl and serve.