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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken wings into three pieces at the joint sections; discard tips. | 2. In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings. | 3. Marinate wings for several hours refrigerated. | 4. Take wings out of the marinade and set marinade aside for use later in recipe. | 5. Heat the vegetable oil in a large deep skillet. | 6. Dredge wings in cornstarch, shaking off excess. | 7. Add wings to the pan, but do not crowd. | 8. Cook until golden, and remove from pan (Do in batches if necessary). | 9. Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot. | 10. Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes. | 11. Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	1 1/2	1/2		1299.5437	0.0	119.2042	87.43
dark soy sauce	3	tablespoons		-	-	-	-
sherry	1	tablespoon		-	-	-	-
ginger	2	inches	minced	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
scallion	2		sliced	64.0	14.68	3.66	0.38
ginger	1	inch	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.