| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Chicken, Appetizers, Wings | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken Wings |
| 3 | tb | Soy Sauce |
| 1 | tb | Dry Sherry |
| 1 | tb | Minced Fresh Ginger Root |
| 1 | Clove Garlic, Minced | |
| 2 | tb | Vegetable Oil |
| 1/3 | c | Cornstarch |
| 2/3 | c | Water |
| 2 | Green Onions And Tops, Cut Diagonally Into Thin Slices | |
| 1 | ts | Slivered Fresh Ginger Root |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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