1 1/2 lb Chicken Wings
3 tb Soy Sauce
1 tb Dry Sherry
1 tb Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tb Vegetable Oil
1/3 c Cornstarch
2/3 c Water
2 Green Onions And Tops, Cut
-Diagonally Into Thin Slices
1 ts 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.
