1 ½ pounds Chicken Wings
3 tb Soy Sauce
1 tb Dry Sherry
1 tb Minced Fresh Ginger Root1 Clove Garlic, Minced
2 tb Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 tsp Slivered Fresh Ginger Root Disjoint the chicken wings; discard tips (or save for stock).
Combine soysauce, 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.