- 3 tablespoons [45 mL] soy sauce
- 3 tablespoons [45 mL] dry Sherry
- 2 tablespoons [30 mL] light brown sugar
- 1 teaspoon [5 mL] grated pared fresh ginger root
- 2 cloves garlic, crushed
- 6 green onions
- 1 1/2 pounds [680 g] chicken wings
- 2 tablespoons [30 mL] vegetable oil
- 1 [8-ounce / 227-mL] can sliced bamboo shoots
- 4 teaspoons [20 mL] cornstarch
- 3/4 cup [190 mL] water
- 1 teaspoon [5 mL] instant chicken bouillon granules
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- Combine soy sauce, sherry, brown sugar, ginger and garlic in a large glass bowl.
- Cut green onions into thin diagonal slices.
- Add onions and chicken wings to soy sauce mixture.
- Toss to coat completely.
- Cover and let stand 1 hour, stirring occasionally.
- Heat oil in wok over high heat.
- Drain bamboo shoots and stir-fry in oil 2 minutes.
- Remove from wok.
- Drain chicken and onions, reserving soy sauce mixture.
- Place chicken wings and green onions in wok.
- Cook over medium-high heat until chicken wings are brown on both sides, about 5 minutes.
- Reduce heat to low.
- Cook until chicken wings are tender, 15 to 20 minutes.
- Measure conrstarch into a small bowl.
- Blend in a few tablespoons [approximately 30 mL] of the water until smooth.
- Add remaining water, the bouillon granules and reserved soy sauce mixture.
- Pour mixture over chicken wings.
- Cook over high heat until liquids boils and thickens.
- Stir in bamboo shoots.
- Cook stirring for 2 minutes.
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