Bronzed Chicken Wings With Young Ginger Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Chicken wings,
1/4 cup: Dark corn syrup,
1/4 cup: Soy sauce,
1 tbsp: Corn oil,
2 tsp: Minced fresh ginger,
2 tbsp: Dry sherry,
1/4 lbs: Very small mushrooms,
1/2: Sliced bamboo shoots,
2: Green onions, cut in 2" pieces
1/2 cup: Chicken broth,
1 tbsp: Cornstarch,
2 tbsp: Water,
Directions:
Source: MAINPOUL.ZIP
Cut wing tips off chicken wings. Place in shallow baking dish. In
small bowl, stir together corn syrup and soy sauce. Pour over chicken
wings; toss to coat well. Marinate 30 minutes. Drain; reserve
marinade.
In large heavy skillet, heat corn oil over medium heat. Add chicken
wings and ginger; stir fry 2 minutes. Stir in reserved marinade and
sherry. Add mushrooms, bamboo shoots and green onions; stirring
frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce
heat; cover and simmer 20 minutes or until tender. Remove chicken
wings to serving platter, keep warm.
Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.
Source from luhu.jp
Cut wing tips off chicken wings. Place in shallow baking dish. In
small bowl, stir together corn syrup and soy sauce. Pour over chicken
wings; toss to coat well. Marinate 30 minutes. Drain; reserve
marinade.
In large heavy skillet, heat corn oil over medium heat. Add chicken
wings and ginger; stir fry 2 minutes. Stir in reserved marinade and
sherry. Add mushrooms, bamboo shoots and green onions; stirring
frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce
heat; cover and simmer 20 minutes or until tender. Remove chicken
wings to serving platter, keep warm.
Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.
Source from luhu.jp