Ingredients Jump to Instructions ↓

  1. 1 lb. Chicken Wings

  2. 3 tb Soy Sauce

  3. 1 tb Dry Sherry

  4. 1 tb Minced Fresh Ginger Root

  5. 1 Clove Garlic, Minced

  6. 2 tb Vegetable Oil

  7. 1/3 c Cornstarch

  8. 2/3 c Water

  9. 2 Green Onions And Tops, Cut Diagonally Into Thin Slices

  10. 1 ts Slivered Fresh Ginger Root

Instructions Jump to Ingredients ↑

  1. 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.


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