Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken wings

  2. 1/4 cup 82g / 2.9oz Dark corn syrup

  3. 1/4 cup 59ml Soy sauce

  4. 1 tablespoon 15ml Corn oil

  5. 2 teaspoons 10ml Minced fresh ginger

  6. 2 tablespoons 30ml Dry sherry

  7. 1/4 lb 113g / 4oz Very small mushrooms

  8. 1/2 Sliced bamboo shoots

  9. 2 Green onions - cut in

  10. 2"

  11. 1/2 cup 118ml Chicken broth

  12. 1 tablespoon 15ml Cornstarch

  13. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

  2. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

  3. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings.


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