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 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.