Ingredients:
Chicken wings (middle section)          12 nos.
Roast pork                              50 g
Carrot                                  50 g
Chinese flowering cabbage               100 g
Ginger                                  1 slice
Shallot                                 1 clove



Sauce:
Salt                                    1 tsp
Sugar                                   1 tsp
L. Soya sauce                           2 tsp
Sesame oil                              1/4 tsp
Pepper                                  few shakes
Stock                                   75 ml.



Thickening:
Cornflour                               1/2 tsp
Water                                   1/2 tbsp



Method:
1.  Trim and steam chicken wings with a slice of ginger for 5 mins.
2.  Remove from heat, plunge the chicken wings into cold water.
3.  Shred carrot and roast pork. Finely chop shallot.
4.  Remove the bones from the wings. fill the two hollows with shredded carrot 
    and roast pork. Dish up on a plate.
5.  Heat wok, add 1 tbsp oil, stir fry shallot, sprinkle in 1 tsp wine, add in 
    sauce. Bring to boil and pour over chicken wings.
6.  Steam the chicken wings for 10 mins.
7.  Cook the green vegetables in boiling water with oil and salt. Drain.
8.  Dish up the steamed chicken wings. Pour out the chicken stock.
9.  Arrange the cooked green vegetables round the dish.
10. Heat the stock in the wok. Stir in thickening, bring to boil and pour over 
    the chicken wings. Serve hot.