Yield: 4 servings

1 1/2 lb Chicken Wings
1/3 c Cornstarch
3 tb Soy Sauce
2/3 c Water
1 tb Dry Sherry
2 Green Onions And Tops, Cut Diagonally Into Thin Slices
1 tb Minced Fresh Ginger Root
1 Clove Garlic, Minced
1 ts Slivered Fresh Ginger Root
2 tb Vegetable Oil

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.



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