Ingredients
500 g (about 1 lb) chicken wings, 500 g (about 1 lb) chicken broth, 15 g rehydrated konjac.
Seasonings
50 g lard, 10 g each of soy sauce and bean starch, 2 g salt, 15 g each of ginger, scallion, and cooking wine, 0.5 g MSG, and 1 g white pepper.
Instructions
1. Remove the wing tips from the chicken wings, cut each wing in half at the joint, rinse clean, and blanch in boiling water; tie the scallions into a knot; lightly crush the ginger; cut the snow konjac into strips about 5 cm long and 3 cm wide.
2. Place a wok over high heat, add lard and heat to about 180°C (350°F). Add chicken wings, cooking wine, ginger, and scallions, stir-frying until fragrant. Pour in chicken broth, soy sauce, and salt, bring to a boil, and skim off any foam. Reduce to low heat and simmer slowly until the chicken wings are nearly cooked through. Add the snow konjac and continue simmering until the chicken wings are tender enough to fall off the bone. Remove and discard the ginger and scallions. Thicken with a cornstarch slurry, then stir in MSG and white pepper. Mix well and serve. This dish features chicken wings that are soft, sticky, and tender, with konjac that is silky and rich in sauce.