Empress Chicken Wings

Empress Chicken Wings

• 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 sameskillet. 

Add chicken; sprinkle green onions and slivered ginger evenly over chicken. 

Cover and simmer for 5 minutes, or until chicken is tender.