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Bronzed Chicken Wings With Young Ginger

Type: Poultry
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozChicken wings
1/4 cup 82g / 2.9ozDark corn syrup
1/4 cup 59mlSoy sauce
1 tablespoon 15mlCorn oil
2 teaspoons 10mlMinced fresh ginger
2 tablespoons 30mlDry sherry
1/4 lb 113g / 4ozVery small mushrooms
1/2   Sliced bamboo shoots
2   Green onions - cut in 2"
1/2 cup 118mlChicken broth
1 tablespoon 15mlCornstarch
2 tablespoons 30mlWater

Recipe Instructions

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.

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