1 Chicken wings
3 sl Fresh ginger root
4 tb Oyster sauce
1 tb Dry sherry
1/2 ts Sugar
2 1/2 tb Soy sauce
1 c Water
Recipe by: The Travelin' Gourmet
Cut each wing into two pieces by separating at the joint; discard the tips.
Heat the ginger slices in the oil in a wok; add a third of the wings at a t
and brown. When the wings are browned, drain the oil and remove the ginger
slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and
water. Place the browned wings in the wok and simmer, covered, for 10 to 1
minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl
with the sauce. When the wings are tender and nicely glazed, they are read
to be eaten.