Empress Chicken Wings(Chinese)

• 1 1/2 lb. chicken wings
• 3 Tbsp. soy sauce
• 1 Tbsp. dry sherry
• 1 Tbsp. fresh ginger root minced
• 1 clove garlic minced
• 2 Tbsp. oil
• 1/4 cup cornstarch
• 2 green onions and tops thinly sliced
• 1 tsp. slivered fresh ginger root

1. Remove chicken wings tips (save for stock).
2. Combine soy sauce, sherry, ginger and garlic in a large bowl.
3. Stir in chicken. Refrigerate 1 hour.
4. Stirring occasionally.
5. Remove chicken from bowl and save marinade.
6. Heat oil in large skillet over medium heat.
7. Lightly coat chicken wings with cornstarch.
8. Add to skillet and brown on all sides.
9. Remove chicken from pan.
10. Drain off the fat.
11. Add 2/3 cup of water and left over marinade into pan.
12. Add chicken, green onions and slivered ginger over chicken.
13. Spread evenly.
14. Cover and simmer 5 minutes or until chicken is done.

chicken, soy sauce, sherry, fresh ginger root, garlic, oil, cornstarch, green onions, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24248 (may not work)