1 1/2 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
1/3 cup Cornstarch
2/3 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 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 coatchicken 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 overchicken. Cover and simmer for 5 minutes, or until chicken is tender.
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