1. Chop off and discard bony tips of chicken wings; then cut each wing in two. Cut scallions in 1-inch sections.

2. Place wings and scallions in a pan with soy sauce, sherry, water and sugar. Bring to a boil; then simmer, covered, 30 minutes.

3. Uncover pan and simmer 15 minutes more, stirringand basting frequently for uniform color. Refrigerate to chill.

textured meat and slippery skin.

substitute the following mixture: 1/4 cup soy sauce, 1/3 cup water, 2 tablespoons sugar, 1 tablespoon sherry, 3 tablespoons oyster sauce, 2 slices ginger root, and 2 Cloves star anise. Omit the scallions.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.