4 to 6 chicken wings
3 oz. bamboo shoots
3 dried Chinese mushrooms, softened in water
1 stalk scallion (white part only)
1 oz. ginger
1 cup chicken stock
2 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine
1 ½ tbsp red wine
1 tsp sesame oil
1 tbsp soy sauce
1. Remove the tip of wings. Cut the wings diagonally into 2. Coat in 1 tbsp of soy sauce.
2. Remove and discard the tough stems of mushrooms and scrape into 3 to 4 pieces. Slice the bamboo shoots into 1 ½ inch long pieces. Cut the scallion into 1 ½ inch long pieces. Cut the large pieces lengthwise further into 2. Cut the ginger into ½ inch square slices.
3. Heat 4 cups of frying oil to 356°F. Drop in the chicken wings and fry till it is browned. This process stiffens the surface to maintain the shape while cooking. It also gives it a little color. So it isn’t necessary that the chicken is cooked through.
4. In a separate pan, drop 2 tbsp of oil and heat over moderate heat and fry the scallion and ginger. When the aroma released, add the mushrooms and bamboo shoots and stir fry. Pour in the seasoning ingredients, drop in the chicken wings and bring to a boil. Skim the scum. Cover and simmer for 10 minutes.
5. Shake the wok occasionally to prevent burning. When the liquid is reduced and the contents well seasoned, remove the lid and turn the heat to high. Pour in the red wine and stir. Pour in the sesame oil just before serving and place the contents on a platter.