Empress Chicken Wings1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce = See ingredient with photo
1 tablespoon Dry Sherry = See ingredient with photo
1 tablespoon Minced Fresh Ginger Root = See ingredient with photo
1 Clove Garlic, Minced = See ingredient with photo
2 tablespoons Vegetable Oil
1/3 cup Cornstarch = See ingredient with photo
2/3 cup Water
2 Green Onions And Tops,
Cut Into Thin Slices = See ingredient with photo
1 teaspoon Slivered Fresh Ginger Root = See ingredient with photo
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.
More chinese food recipes