Instructions: Cut each chicken wing into 3 sections; set all pieces aside. Reserve two outer lettuce leaves to garnish the serving platter. Cut the remaining lettuce into 1-inch squares; set aside.

Combine the pepper salt ingredients in a small frying pan. Cook over medium heat for 2 minutes or until fragrant; set aside.

Combine the broth, chicken wings, ginger, and green onion in a large pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the chicken wings are tender when pierced, about 12 minutes. Lift out and transfer the chicken wings to a serving bowl; discard the wing tips. Cover and keep warm.

Strain the broth and discard the ginger and green onion. Return the broth to the pot and bring it to a boil. Add the peas, carrot, lettuce squares, sesame oil, and white pepper; cook for 2 minutes.

To serve, arrange the chicken wings on the lettuce leaves and sprinkle them with a tiny bit of pepper salt. Pass the oyster sauce as a dip. Serve the soup on the side.

This recipe yields 4 servings.

Tips: You can use any green leafy vegetable of your choice to garnish the serving platter. Sliced mushrooms would be a nice addition to the soup. Steak sauce or Worcestershire sauce can also be used as a dip.

Microwave Method: In step 3, combine the broth, chicken wings, ginger, and green onion in a 2 1/2-quart microwave-safe casserole; cover and cook on high for 8 minutes. Cook on medium until the chicken is tender, about 12 minutes. In step 4, combine the strained broth and vegetables and cook on high for 1 minute.

Comments: Im a firm believer in meals in minutes. In about 15 minutes, you can cook tasty chicken wings and also create a savory soup to serve alongside.

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