Ingredients:

• 2/3 cup water
• 1 Tbs dry sherry
• 3 Tbs soy sauce
• 2 Tbs vegetable oil
• 1/3 cup cornstarch
• 1 clove garlic minced
• 1 1/2 pounds chicken wings
• 1 tsp slivered fresh ginger root
• 1 Tbs minced fresh ginger root
• 2 green onions and tops cut into thin slices

Method:

• Disjoint the chicken wings and discard the tips.
• Combine soy sauce, sherry, minced ginger and garlic in a large bowl stir in chicken then cover and refrigerate for 1 hour stirring occasionally.
• Remove chicken and reserve the marinade.
• Heat oil in large skillet over medium heat then lightly coat chicken pieces with cornstarch and add to skillet and brown slowly on all sides.
• Remove chicken wings then drain off fat. Stir water and reserved marinade into same skillet.
• Add Empress Chicken Wings and sprinkle them with green onions and slivered ginger evenly over the Empress Chicken Wings.
• Cover and simmer for 5 minutes or until they are tender. Serve the Empress Chicken Wings over hokkien noodles.
• Enjoy your freshly made Empress Chicken Wings!

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