Bronzed Chicken Wings with Young Ginger
Submitted by catera
Glossy stir-fried chicken wings marinated in soy and dark corn syrup, then simmered with fresh ginger, mushrooms, bamboo shoots, and a splash of dry sherry. Sticky, savory, and finger-licking good.
YIELD
4 servingsPREP
45 minCOOK
30 minREADY
75 minThese wings get a soy-and-corn-syrup marinade that caramelizes into a glossy bronze coat in the skillet, then they braise with fresh young ginger, mushrooms, bamboo shoots, and green onions until fall-off-the-bone tender.
A splash of dry sherry rounds out the sauce with just enough warmth to make things interesting.
At the end, a quick cornstarch slurry turns the braising liquid into a silky glaze you spoon right over the top.
Serve these as a crowd-pleasing appetizer or pile them on rice for a full meal.
Pro Tips
- Young ginger (the pale, pinkish kind) is milder and less fibrous than mature ginger. If you can only find mature ginger, use a bit less.
- Don’t skip the 30-minute marinade. That’s where the bronze color and sticky-sweet flavor develop.
- Dry sherry is key here. Cooking sherry from the grocery shelf is loaded with salt and will throw off the balance.
Ingredients
Directions
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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