Category - Wings

EMPRESS CHICKEN WINGS

    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
    3/4 cup water
    2 scallions and tops, cut diagonally
        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, reserving 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 scallions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.


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