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Empress Chicken Wings


1 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
⅓ cup cornstarch
⅔ 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 same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender.

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