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.