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Empress Chicken Wings
- 1 1/2 pounds chicken wings
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1/3 cup cornstarch
- 2/3 cup water
- 2 green onions and tops, cut into thin slices
- 1 teaspoon slivered fresh ginger root
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.
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