Steamed, Deep Fried Chicken Wings

Directions

1. 1. Chop off bony wing tips with a cleaver; then disjoint wings and slip out bones. Mince smoked ham; stuff into wing cavities.
2. 2. Arrange wing sections on a heatproof dish. Steam 40 min (see "How-to Section"). Drain wings and let cold, then rub with soy sauce.
3. 3. Heat oil. Add in wings, a few at a time, and deep-fry till golden brown. Drain on paper toweling; keep hot.
4. 4. Mince ginger root; then combine in a c. with water and the second quantity of soy sauce. In another c., blend cornstarch, oyster sauce, sugar, salt, the remaining water and soy sauce to a paste.
5. 5. Heat remaining oil. Stir in ginger-soy combination 1 minute over medium heat. Then stir in cornstarch paste to thicken. Add in deep-fried wings only to reheat. Serve at once.