Empress Chicken Wings RecipeTagged in Chinese
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.
- 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
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