Bronzed Chicken Wings with Young Ginger
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ginger, freshly minced
mushrooms, very small
bamboo shoots, sliced
green onions, cut into 2
Cut wing tips off chicken wings and 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.
Add chicken broth and bring to a 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 while stirring constantly, bring to boil over medium heat and boil 1 minute and spoon over chicken wings.