Serving Size: 4
Ingredients:
2 1/2 pounds chicken wings
4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons minced fresh ginger root
2 cloves garlic, minced
3 tablespoons vegetable oil
1/3 cup cornstarch
2/3 cup water
3 green onions and tops, cut into thin slices
1 tablespoon slivered fresh ginger root
Directions:
- Disjoint the chicken wings; discard tips.
- 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.
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