Chicken Concubines
12 servings

12	chicken wings
1/2	cup soy sauce
1	tablespoon minced garlic
1	tablespoon minced ginger
1/4	cup minced scallions
1/4	teaspoon white pepper
1	each egg, beaten
1/2	cup water chestnut flour
peanut oil, for frying
 
Bend first joint back to separate, pull flesh down and inside out, then cut 
to separate from rest of wing.  Cut around section attached to tip, near 
joint.  Bend joint back to separate, pull flesh down and inside out cut to 
separate tip, reserve tip for another use.  Pull bend smaller bone back and 
push through to separate remove and discard smaller bone.  Combine chicken, 
soy sauce, garlic, ginger, scallions, and pepper, mix well.  Cover and chill 
for 2-24 hours.  Remove from marinade, drain well, and discard marinade.  Add 
beaten egg and toss to mix well.  Combine water chestnut flour and chicken in 
a paper bag shake to coat well.  Remove to a waxed paper lined baking sheet.  
Chill for 30 minutes.  Meanwhile, heat oil to 370 degrees, add chicken in 
small batches and fry until crisp and lightly browned on all sides.  Drain on 
paper towels.  Serve hot or at room temperature, with sweet-hot mustard to 
the side.

Nutrition Facts
Amount Per Serving: Calories 137 - Calories from Fat 85
Percent Total Calories From: Fat 62%, Protein 30%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, 
Cholesterol 55mg, Sodium 728mg, Total Carbohydrate 3g, Dietary Fiber 0g, 
Sugars 0g, Protein 10g, Vitamin A 107 units, Vitamin C 1 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.