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Stuffed Chicken Wings


Stuffed Chicken Wings
10 one-bone chicken wings, their meat and skin pushed to one end making them look like lollypops
2 Tablespoons dry shrimp, cooked in water or stock for twenty minutes, then drained their liquid discarded
1 shiitake mushrooms boiled in half cup water, then discard their stems and mince their caps
1 Chinese sausage cooked with the mushrooms, then minced
½ cup canned winter bamboo shoots, drained and minced
1 cup sweet rice cooked until soft
2 Tablespoons tin soy sauce
2 Tablespoons cornstarch, separated
1/4 teaspoon hot sauce

1. Prepare all ingredients as directed, ad cut a pocket in each chicken wing.
2. Mix minced shrimp, mushrooms, sausage, bamboo shoots, and rice with half the cornstarch and the hot sauce.
3. Dust the wings with the rest of the cornstarch, stuff each wing and squeeze it closed.
4. Heat the oil and fry half of the wings for two or three minutes, then put them in a steamer basket and fry the rest of them for the same amount of time.
5. Put the wings over boiling water and steam then for twelve minutes, put them in a serving bowl, then serve them.

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