Empress Chicken Wings
|Chicken wings||1 1⁄2 Pound|
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Minced fresh ginger root||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
Disjoint chicken wings; discard tips (or save for stock).
Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken.
Cover and refrigerate 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.