Time: 45 minutes
Makes: 4 servings
Ingredients
2 pounds chicken wings
(about 10 wings)
4 tablespoons Soy Sauce, devided
1 tablespoon dry sherry
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon minced fresh ginger root
1/2 cup chicken stock or water
2 teaspoons sugar
1/2 teaspoon crushed red pepper
1 tablespoon water
2 teaspoons cornstarch
Instructions
1 Disjoint chicken wings; discard tips(or save for stock). Combine 1 tablespoon soy sauce and sherry in large bowl. Stir in chicken; set aside.
2 Heat oil in hot wok or large skillet over high heat. Add chicken and cook until lightly brown, stirring occasionally. Drain off excess oil. Add garlic and ginger; stir-fry 1 minute.
3 Combine chicken stock, remaining 3 tablespoons soy sauce, sugar and red pepper; pour over chicken. Cover and simmer 15 minutes. Uncover; simmer 5 minutes longer, or until chicken is tender.
4 Blend water and cornstarch; add to pan. Cook and stir until sauce boils and thickens.
|
