| 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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