Yield: 4 servings
|1½ pounds||Chicken Wings|
|3 tablespoons||Soy Sauce|
|1 tablespoon||Dry Sherry|
|1 tablespoon||Minced Fresh Ginger Root|
|1 \N||Clove Garlic, Minced|
|2 tablespoons||Vegetable Oil|
|2 \N||Green Onions And Tops, Cut Diagonally Into Thin Slices|
|1 teaspoon||Slivered Fresh Ginger Root|
Disjoint the chicken wings; discard tips (or save for stock).
Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. Typed by Syd Bigger.