Ingredients

• 12  to 18 chicken wings (2 to 3 pounds)
• 2-1/2  cups water
• 1  10-ounce bottle (1-1/3 cups) soy sauce
• 4  slices fresh ginger
• 1  leek, cut up
• 1  tablespoon sugar
• 1  tablespoon vinegar
• 2  or 3 dried red chili peppers
• 1/2  teaspoon Homemade Five-Spice Powder (see recipe below) or purchased five-spice powder
• 2  cloves garlic, minced

Directions

1. Rinse chicken wings; pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 to 36 pieces. In a kettle combine water, soy sauce, gingerroot, leek, sugar, vinegar, chili peppers, Homemade Five-Spice Powder, and garlic. Bring to boiling. Add chicken. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or until chicken is no longer pink. Remove chicken with a slotted spoon. Serve hot or chilled. Makes 12 to 18 appetizer servings.

Homemade Five-Spice Powder: In a small bowl combine 1 teaspoon ground cinnamon; 1 teaspoon aniseed, crushed; 1/4 teaspoon fennel seed, crushed; 1/4 teaspoon Szechwan pepper, crushed; and 1/8 teaspoon ground cloves. Store in a covered container. Makes about 1 tablespoon.