Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs. chicken Wings

  2. 3 tbsps. soy sauce

  3. 1 tbsp. dry sherry

  4. 1 tbsp. fresh ginger root, minced

  5. 1 clove garlic, minced

  6. 2 tbsps. vegetable oil

  7. 1/3 cup cornstarch

  8. 2/3 cup water

  9. 2 green onions and tops, cut Into thin slices

  10. 1 tsp. slivered fresh ginger root

Instructions Jump to Ingredients ↑

  1. Disjoint the chicken wings; discard tips (or save for stock).

  2. 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.

  3. 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.

  4. 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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