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BRONZED CHICKEN WINGS WITH YOUNG GINGER

Category:    Chicken, Wings
Yield: 4 servings
 
      2 lb Chicken wings                     1/2    Sliced bamboo shoots
    1/4 c  Dark corn syrup                     2    Green onions,cut in 2"
    1/4 c  Soy sauce                                -pieces
      1 tb Corn oil                          1/2 c  Chicken broth
      2 ts Minced fresh ginger                 1 tb Cornstarch
      2 tb Dry sherry                          2 tb Water
    1/4 lb Very small mushrooms           
 
  Cut wing tips off chicken wings.Place in shallow baking dish.
  
  In small bowl, stir together corn syrup and soy sauce. Pour over chicken
  wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.
  
  In large heavy skillet, heat corn oil over medium heat. Add chicken wings
  and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add
  mushrooms, bamboo shoots and green onions; stirring frequently, cook 2
  minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20
  minutes or until tender. Remove chicken wings to serving platter, keep
  warm.
  
  Stir together cornstarch and water until smooth. Stir into skillet.
  Stirring constantly, bring to boil over medium heat and boil 1 minute.
  Spoon over chicken wings.
  
  Makes 4 servings.
 

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