Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ⅓ cup | Cornstarch |
| ⅔ cup | Water |
| 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.