CHINESE COOKING: The ham called for in this recipe gives chicken wings an unusual flavour. So be sure to serve both chicken & ham together as one piece.

STEAM CHICKEN WINGS WITH HAM:



24 middle pieces of chicken wings

3 large slices of Virginia ham

seasoning:

1 ½ to 2 tsp. salt + 1 tsp. sugar
2 tsp light soy sauce
1 tsp. rice wine or dry sherry
dash white pepper
1 tbsp. minced or grated ginger

sauce:

½ tsp. each salt & sugar
1 tbsp. oyster-flavoured sauce
½ tsp. sesame oil
1 tsp. rice wine or dry sherry
2-3 tsp. light soy sauce
1 tsp. tapioca starch
½ cup chicken stock or water



Rinse and pat dry wing pieces and transfer to a round glass bowl large enough to hold all the pieces but small enough to fit into a large bamboo steamer. Add in seasoning ingredients, mixing well to coat the piece of meat. Marinade for 30 minutes to 1 hour.

Bring a large pot of water to a boil. Place bowl in a bamboo steamer fitted over the rim of the pot. Steam chicken, covered, over high heat for 3-4 minutes. Cool.

Cut each slice of ham into 8 long pieces, roughly equally the length of the chicken pieces.
Arrange chicken wings decoratively, with thicker-skinned side down, into a circle in the bowl, inserting a piece of ham in between 2 chicken wing pieces.

Bring water in the pot to boiling again and steam chicken and ham, covered, for 20-25 minutes, or until fully cooked. Remove from steamer and pour off excess steaming liquid from bowl.

Mix sauce ingredients together in a small saucepan and bring it to a boil. Boil for 1-2 minutes until sauce thickens. Adjust seasoning if necessary. Pour sauce over chicken to serve