10 chicken wings
3 medium-sized bowls of ice water
2 scallions
1 large slice ginger, peeled
1 T Shaohsing or other rice wine or sherry
2 flowerets star anise
1 T salt
1. Wash the chicken wings and pat dry with paper towels.
2. Smash the scallion, ginger, and star anise, and combine with the wine and salt.
3. Rub the marinade mixture of 2. onto the chicken wings and let marinate over night, covered, in the refrigerator.
4. Bring water to a boil in a steamer. Arrange the chicken wings on a plate. (Do not stack or crowd them.) Steam for 15 minutes over high heat. Remove from steamer as soon as the heat is turned off.
5. Place the chicken wings in the first bowl of ice water to rinse off the oil. Remove the wings from bowl one and soak in bowl two until thoroughly cooled. Next remove the wings to bowl three. The water should be 1" above the level of the wings. Cover and refrigerate for at least two hours. They may be served at any time in any quantity. This dish is not oily and is especially good in hot weather.
6. This recipe can be used for chicken or duck wings. If duck wings are used, reduce the steaming time to 12 minutes.