Empress Chicken Wings
Serves 4
Ingredients
- 1 1/2 pounds chicken wings, about 8
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon fresh ginger root, minced
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- 1/3 cup cornstarch
- 2/3 cup water
- 2 green onions cut into thin slices
- 1 teaspoon fresh ginger root, slivered
Directions
Dis-joint chicken wings, saving tips for stock. Combine soy
sauce, sherry, minced garlic and minced ginger in a large bowl.
Stir in chicken to coat, cover and chill for 1 hour, stirring
occassionally. Remove chicken; reserve marinade. Heat oil in a
large skillet or wok over medium high heat. Lightly coat chicken
wings with cornstarch; add to skillet and brown slowly on all
sides. Remove chicken and drain off fat. Stir water and marinade
into skillet. Add wings; sprinkle with green onions and slivered
ginger evenly over wings. Cover and simmer 5 minutes until wings
are tender.
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