|
1. Place chicken in large bowl.
2. Mix soy sauce, sherry, ginger and garlic together in small bowl, pour over chicken, and toss.
3. Cover bowl with plastic wrap and refrigerate at least one hour.
4. Remove chicken to plate, save marinade.
5. Heat oil over medium heat in a large non-stick or cast iron skillet.
6. Toss chicken in cornstarch to lightly coat. Shake off excess.
7. Add chicken to skillet and brown all sides.
8. Remove chicken from skillet and allow fat to drain from chicken wing pieces. Drain fat from skillet.
9. Add reserve marinade to skillet. Add water to skillet.
10. Return chicken wings to skillet. Add green onions and ginger and toss chicken wing pieces.
11. Cover skillet and simmer 5 additional minutes.
|
