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EMPRESS CHICKEN WINGS

Category:    Chinese, Chicken, Appetizers, Wings
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
      1 tb Minced Fresh Ginger Root                 -Diagonally Into Thin Slices
      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.  Typed by Syd Bigger.
 

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