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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I like doing the wings this way. I cheat and buy the drummies usually instead of the wings. These would also be good as an appetizer. Ingredients:
1/2 cup chicken broth |
3 tablespoons soy sauce |
2 tablespoons medium sherry |
2 teaspoons sugar |
2 lbs chicken wings (12 count) |
1 tablespoon vegetable oil |
1 medium scallion, slice in 2-inch lengths |
4 slices fresh gingerroot, peeled and crushed (about 1 , in diameter and 1/4-inch , thick) |
hot cooked rice |
Directions:
1. In a small bowl stir together browth, soy sauce, sherry and sugar; reserve.
2. Cut chicken wings at joints and save tips for stock pot.
3. In a heavy 3-quart saucepan (non-stick) over medium heat, heat oil.
4. Add chicken wings, scallion and ginger.
5. Stir-fry until wings are light brown (2-3 minutes).
6. Stir in reserved broth mixture.
7. Over moderate heat, bring to a boil.
8. Cover and simmer until wings are tender (30 minutes).
9. Serve at once with hot cooked rice.
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