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.