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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut each chicken wing into 3 pieces. Discard wing tips or reserve for stock. | 2. Heat oil in wok or skillet and fry joints on high heat for 3-4 minutes, or until browned. | 3. Add soy, honey, wine or sherry, garlic and ginger, stir well. | 4. Reduce heat to low, cover and simmer about 30 minutes or until tender. | 5. Stir frequently towards end of cooking and make sure the sweet does not burn. | 6. Serve warm (the book says or at room temperature - I prefer them warm), either with white rice (serves 4) or as a main course for two (served with a cool beer in front of the TV). | 7. Note: This recipe can use a whole chicken, cut up, instead of only the wings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	1	kg		1910.0	0.0	175.2	128.5
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
dark soy sauce	1/3	cup		-	-	-	-
honey	2	tablespoons		-	-	-	-
chinese wine	2	tablespoons		-	-	-	-
garlic clove	1		crushed	-	-	-	-
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382

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