GLAZED SICHUAN CHICKEN WINGS

Makes: 24

12 whole chicken wings

Marinade

• 2 tablespoons soy sauce
• 2 tablespoons dry sherry or Chinese rice wine
• Pinch of white pepper
• Pinch Chinese five-spice powder

Seasoning Mixture

• 4 thin slices ginger, crushed
• 1 green onion, halved
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon toasted Sichuan peppercorns

• 2 tablespoons vegetable oil
• 3 whole dried chili peppers
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 4 teaspoons (packed) brown sugar
• 1-1/2 teaspoons cornstarch dissolved in 1 tablespoon water

Cooking

1. Separate the chicken wings at the joint; discard the bony tips. Combine the marinade ingredients in a medium bowl. Add the chicken wings. Stir to coat and set aside for 30 minutes. Combine the seasoning mixture ingredients in a small bowl; set aside.
2. Place a wok or wide frying pan over high heat until hot. Add the oil and whole chilies, swirling to coat the sides of the pan. Add the chicken wings; cook, stirring, until golden brown, 3-4 minutes. Add the seasoning mixture; stir for 15 seconds. Stir in the broth, soy sauce, sherry, and sugar. Bring to a boil; reduce the heat, cover, and simmer until the chicken wings are tender when pierced, 12-15 minutes.
3. Remove and discard the chilies, ginger, and green onion. Increase the heat to high. Add the cornstarch solution; cook, stirring, until the sauce boils and thickens and the wings are glazed, about 2 minutes.

Adapted from Everybody's Woking by Martin Yan (Harlow and Ratner)
Copyrights Yan Can Cook Group, 2005