Hundred Flowers Phoenix Wings

Hundred Flowers Phoenix Wings

　　Ingredients:

　　 4 chicken wings (middle section and wing tips), 227g shrimp, 2 dried shiitake mushrooms, 2 water chestnuts, minced and drained, 1 egg, beaten.

　　 Seasoning:

　　 1½ tbsp egg white, 2 tsp cornstarch, ⅓ tsp salt, a little sesame oil and pepper.

　　 Marinade:

　　 ⅙ tsp salt, a little sesame oil and pepper, ½ tsp cornstarch.

　　 Method:

　　 1. Clean the chicken wings, remove the middle section, pat dry, and marinate with the marinade for 15 minutes. Lightly coat the middle section of the wings with a little cornstarch.

　　 2. Soak the shiitake mushrooms until soft, remove the stems, squeeze out excess water, and finely chop.

　　 3. Clean the shrimp, pat dry, mince, and mix with the seasoning until it becomes sticky. Add the shiitake mushrooms and water chestnuts, stir to combine, and stuff the mixture into the middle section of the chicken wings. Brush with beaten egg and lightly coat with cornstarch.

　　 4. Heat a flat or Chinese-style pan, add an appropriate amount of oil and heat until nearly boiling. Place the chicken wings in the pan and fry over medium heat until cooked. Remove, cut into pieces, or serve whole.