Ingredients:

12 chicken wings
5 tablespoons salad oil,
divided
4 teaspoons cornstarch,
divided
2 tablespoons soy sauce
2 tablespoons fresh ginger,
minced
2 teaspoons sugar
� cup chicken or beef
broth, divided
2 tablespoons oyster sauce
2 tablespoons dry sherry

Instructions:

1. Rinse chicken wings; cut off and discard tips. Cut wing sections apart at the joint.
2. In a large bowl, stir together 2 tablespoons of the oil and 2 teaspoons of cornstarch. Add the soy sauce, ginger, sugar, and chicken pieces and stir to coat.
3. In a 12 to 14-inch frying pan or a wok, heat remaining 3 tablespoons oil over high heat. Add chicken and sauce and cook uncovered, stirring occasionally, until chicken browns, about 5 minutes. Stir in � cup of the broth, then cover and cook over medium heat until chicken is tender enough to pull easily from bone, 15 to 20 minutes.
4. Stir together oyster sauce, sherry, and remaining 2 teaspoons cornstarch and � cup broth. Add to chicken wings. Cook, stirring, until sauce boils and thickens. If making ahead, cool, cover, and chill up to 3 days. Serve hot or at room temperature, arrange on a dish and sprinkled with sliced onions, if desired.

Makes: 4 to 6 servings.