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Stir in brown sugar, ginger, Worcestershir sauce and hot pepper sauce. After wings have cooked 30 minutes, turn and pour on sauce; bake about 20 to 30 minutes longer or until chicken is tender, adding pinapple for last 5 minutes. Care should be taken to ensure wings ar lightly browned. Makes about 4 servings. edu (ROCHELLE NEWMAN) Date: Fri, 29 Oct 1993 02:48:00 GMT >From Chinese Cookery, by Rose Cheng & Michele Morris: 1 lb. skinned, boned chicken Marinade: 1/4 tsp salt 1/8 tsp pepper 1 tsp cornstarch 1 Tblsp soy sauce 1 egg white 1 cup veg.

Imported mustard, such as Dijon or Dusseldorf vinegar or lemon juice peanut, vegetable, or olive oil. 1. Place the yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater. 2. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Yield: About one cup. Oriental Hot Wings Combine the following ingredients to make a marinade: 1 1/2 1/4 1 cup soy sauce cup sugar cup sesame seeds tbsp cayenne pepper Cut 2-3 lbs of wings into 3 pieces.

Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender. Yield: Four servings Note: ----I cook the whole thing in my favorite cast-iron skillet, which has a lid. You don't really have to worry about undercooking the chicken, so the dish is done when the rice tastes done. Sometimes I use shallots instead of onions if I have them, and mabye add a little (fresh) tarragon or something. Beats frozen pizza.

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