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<table width=100% bgcolor=#cccccc cellpadding=5 cellspacing=1 class=TBone><tr><td bgcolor=#f7f7f7 class=TBBG9><font color="red">Empress Chicken Wings</font><br>
<br>
1 1/2 pounds Chicken Wings<br>
3 tablespoons Soy Sauce<br>
1 tablespoon Dry Sherry<br>
1 tablespoon Minced Fresh Ginger Root<br>
1 Clove Garlic, Minced<br>
2 tablespoons Vegetable Oil<br>
1/3 cup Cornstarch<br>
2/3 cup Water<br>
2 Green Onions And Tops, Cut Into Thin Slices<br>
1 teaspoon Slivered Fresh Ginger Root<br>
<br>
Disjoint the chicken wings; discard tips (or save for stock). Combine soy<br>
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.<br>
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;<br>
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat<br>
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.<br>
Remove chicken; drain off fat. Stir water and reserved marinade into same<br>
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over<br>
chicken. Cover and simmer for 5 minutes, or until chicken is tender.</td></tr></table> |
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