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Categories:
chicken soy sauce sherry fresh gingerroot garlic vegetable oil cornstarch green onions fresh gingerroot
Viewed: 75 - Published at: 6 years agoIngredients
- 1 12 lbs chicken wings
- 3 tablespoons soy sauce (Kikkoman)
- 1 tablespoon dry sherry
- 1 tablespoon fresh gingerroot, minced
- 1 garlic clove, minced
- 2 tablespoons vegetable oil
- 14 cup cornstarch
- 2 green onions, thinly sliced
- 1 teaspoon fresh gingerroot, slivered
Method
- Disjoint chicken wings; discard tips (or save for stock).
- Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken.
- Refrigerate 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 from pan; drain off fat.
- Stir 2/3 cup water and reserved marinade into same pan.
- Add chicken; sprinkle green onions and slivered ginger evenly over chicken.
- Cover and simmer 5 minutes, or until chicken is tender.
