Saucepan Wings
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1⁄2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons medium sherry
- 2 teaspoons sugar
- 2 lbs chicken wings (12 count)
- 1 tablespoon vegetable oil
- 1 medium scallion, slice in 2-inch lengths
- 4 slices fresh gingerroot, peeled and crushed (about 1", in diameter and 1/4-inch , thick)
- hot cooked rice
directions
- In a small bowl stir together browth, soy sauce, sherry and sugar; reserve.
- Cut chicken wings at joints and save tips for stock pot.
- In a heavy 3-quart saucepan (non-stick) over medium heat, heat oil.
- Add chicken wings, scallion and ginger.
- Stir-fry until wings are light brown (2-3 minutes).
- Stir in reserved broth mixture.
- Over moderate heat, bring to a boil.
- Cover and simmer until wings are tender (30 minutes).
- Serve at once with hot cooked rice.
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RECIPE SUBMITTED BY
OK lets see...My name is Diane and I'm married to a wonderful guy -- going on 20 years. We have 2 kids -- 1 daughter and 1 son a 70lb german shepard, a fat cat and a very snobby cat! I work a couple of days a week in the Loop and the rest of my time is spent sitting at the kids sporting events. I love to try new recipes. Luckily, hubby will try just about anything. The kids aren't so eager about that, but are generally very good sports about it!