| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables |
|
Pileggi, Kikkoman, Recipe.018 |
1 |
Recipe |
INGREDIENTS
| 2 |
lb |
(about 10) chicken wings |
| 1 |
tb |
KIKKOMAN Stir-Fry Sauce |
| 1 |
tb |
Dry sherry |
| 1/3 |
c |
KIKKOMAN Stir-Fry Sauce |
| 2 |
ts |
Fresh ginger root, minced |
| 1 |
|
Clove garlic, minced |
| 1/8 |
ts |
Red pepper, crushed |
| 2/3 |
c |
Water |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Green onion, chopped |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
|
|
Rice, cooked and hot |
INSTRUCTIONS
Disjoint the chicken wings. Discard the tips or save for stock. In a small
bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry
together. Coat the chicken pieces with the mixture, cover, and refrigerate
for 30 minutes.
Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red
pepper, and water. Set aside.
In a large skillet over medium heat, brown the chicken on all sides in hot
oil. Remove the chicken from the pan and discard the fat. Pour the
stir-fry sauce mixture into the same pan. Add the chicken. Cover and simmer
for 5 minutes. Sprinkle the chicken with the green onions. Cover and
simmer for 5 minutes longer, or until the chicken is tender.
Combine the cornstarch and water. Stir the cornstarch mixture into the
skillet. Cook, stirring, until the sauce boils and thickens. Serve over
rice. 4 servings
Recipe: Kikkoman brochure, "A Rainbow Of Color -- With Kikkoman Stir-Fry
Sauce".
Submitted by: David Pileggi 22 Mar 95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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