BRONZED CHICKEN WINGS WITH YOUNG GINGER

 

   2      pounds        Chicken wings

     1/4  cup           Dark corn syrup

     1/4  cup           Soy sauce

   1      tablespoon    Corn oil

   2      teaspoons     Minced fresh ginger

   2      tablespoons   Dry sherry

     1/4  pound         Very small mushrooms

     1/2                Sliced bamboo shoots

   2                    Green onions -- cut in 2"

                                                           

     1/2  cup           Chicken broth

   1      tablespoon    Cornstarch

   2      tablespoons   Water

 

 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.