Empress Chicken Wings
1 1/2 pounds Chicken Wings3 tablespoons Soy Sauce = See ingredient with photo 1 tablespoon Dry Sherry = See ingredient with photo 1 tablespoon Minced Fresh Ginger Root = See ingredient with photo 1 Clove Garlic, Minced = See ingredient with photo 2 tablespoons Vegetable Oil 1/3 cup Cornstarch = See ingredient with photo 2/3 cup Water 2 Green Onions And Tops, Cut Into Thin Slices = See ingredient with photo 1 teaspoon Slivered Fresh Ginger Root = See ingredient with photo 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. |
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