| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Appetizers, Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken wings |
| 3 |
sl |
Fresh ginger root |
|
|
Vegetable oil |
| 4 |
tb |
Oyster sauce |
| 1 |
tb |
Dry sherry |
| 1/2 |
ts |
Sugar |
| 2 1/2 |
tb |
Soy sauce |
| 1 |
c |
Water |
INSTRUCTIONS
Recipe by: The Travelin' Gourmet Cut each wing into two pieces by
separating at the joint; discard the tips. Heat the ginger slices in the
oil in a wok; add a third of the wings at a t and brown. When the wings are
browned, drain the oil and remove the ginger slices from the wok. Add the
oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings
in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15
minutes with the lid off, basting frequentl with the sauce. When the wings
are tender and nicely glazed, they are read to be eaten.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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