- Disjoint chicken wings; discard tips (or save for stock).
- Combine soy sauce, sherry, minced ginger and garlic in large bowl; stir in chicken. Refrigerate 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 from pan; drain off fat.
- Stir 2/3 cup water and reserved marinade into same pan. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer 5 minutes, or until chicken is tender.
Empress Chicken Wings
ingredients
1-1/2 pounds chicken wings (about 8 wings)
3 tablespoons Kikkoman Soy Sauce
1 tablespoon dry sherry
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 tablespoons vegetable oil
1/4 cup cornstarch, about
2 green onions and tops, thinly sliced
1 teaspoon slivered fresh ginger root
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
