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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint. | 2. Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes. | 3. Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce. | 4. Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes. | 5. Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed. | 6. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	14			12129.0744	0.0	1112.5727	816.0136
sherry	2	tablespoons		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
dark soy sauce	2	tablespoons		-	-	-	-
sherry	1	tablespoon		-	-	-	-
brown sugar	1 1/2	tablespoons		51.3	13.2422	0.0162	0.0
cooking oil	1	tablespoon		-	-	-	-
red chilies	3			-	-	-	-
ginger	6	slices	crushed	10.56	2.3456	0.2402	0.099
green onion	2	halved		-	-	-	-
cinnamon	1			-	-	-	-
szechuan peppercorn	1/2	teaspoon	toasted	-	-	-	-
cornstarch	1 1/2	teaspoons		15.24	3.6508	0.0104	0.002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.