Cut tips off the
wings and discard. Then cut wings into two at the joint, for
easier eating. Wash in warm water and dry.
Put cleaned wings
and above ingredients into a heavy pan and bring to a boil.
Lower heat, cover and simmer for 20 minutes.
Stir occasionally to insure even color. Remove cover and
simmer for another 15 minutes until about 1/2 cupful of liquid
remains.
Baste frequently.
Spoon liquid on wings and serve hot or cold. Even more
tasty if made a day ahead. Yields 20 pieces.
Sodium note: by modern standards, MSG
would be regarded as optional, at best. There's 155mg sodium
per tablespoon of soy sauce - probably more than enough
for most tastes, per chicken piece.
