is one of the recipes from Mrs Susie.
If you want to find out more about her have
a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each
any questions you have to Mrs Susie -
lb Chicken wings
1 c Flour
1 Egg beaten with 1 ts water
1 c Oil
3 tb Low salt soya sauce
1 c Sugar
1 ts Garlic powder
3 tb Water
1/2 c White vinegar
in slightly beaten egg, then in flour.
in oil until brown and crisp.
in shallow roasting pan (I use a cookie sheet).
sauce until boiling. Pour over wings.
at 275ºF for approximately 1 hour. Sauce
thickens and coats wings.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".