Chicken Wings With Mushrooms
|Soy sauce||2 Tablespoon|
|Finely chopped ginger||1 Teaspoon|
|Peanut oil||1⁄3 Cup (5.33 tbs)|
|Snow peas||1⁄2 Pound|
|Scallions||2 , sliced|
|Monosodium glutamate||1 Pinch|
|Chicken stock||3⁄4 Cup (12 tbs)|
Sprinkle soy sauce and salt over chicken wings and marinate for 30 minutes, turning occasionally.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and cut into thin strips; discard the stalks.
String the snow peas and cook, in their pods, in 1/2 inch of boiling salted water for 5 minutes.
Heat the oil and fry the chicken until golden brown and tender.
Pour off excess oil.
Add the mushrooms, marinade, spring onions (scallions), sherry, sugar, monosodium glutamate and the chicken stock.
Bring to the boil and simmer for 3 minutes.
Mix the cornflour (cornstarch) with a little water and add to the pan.
Simmer, stirring, for 2 minutes.
Add the snow peas and cook for 1 minute.