1 1/2 lbs. chicken Wings
3 tbsps. soy sauce
1 tbsp. dry sherry
1 tbsp. fresh ginger root, minced
1 clove garlic, minced
2 tbsps. vegetable oil
1/3 cup cornstarch
2/3 cup water
2 green onions and tops, cut Into thin slices
1 tsp. 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.