Preparation:
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. |
