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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe was printed in the July, 1980 issue of Family Circle magazine Ingredients:
6 shallots |
2 cloves garlic, crushed |
1 teaspoon very finely chopped fresh ginger |
2 tablespoons soy sauce |
2 tablespoons dry sherry |
1 tablespoon honey |
1 pinch salt |
1 1/2 lbs chicken wings |
8 ounces fresh bean sprouts |
3 teaspoons cornflour |
3/4 cup chicken stock |
Directions:
1. Slice the shallots diagonally, put into a bowl, add the garlic, ginger, soy sauce, sherry, honey and salt, stir well.
2. Add the chicken wings, mix well and put aside for 1 hour.
3. Rinse bean sprouts in cold water, drain thoroughly.
4. Drain the wings, pat dry on paper toweling.
5. Heat about 3 tablespoons oil, add the wings and cook over high heat until browned all over.
6. Reduce heat and cook another 10-15 minutes, or until wings are tender.
7. Mix cornflour with a little water, stir in the stock and remaining marinade.
8. Add to the chicken and stir over high heat until boiling.
9. Add the bean sprouts, reduce heat and cook another 2-3 minutes, or until reheated.
10. Serve with rice.
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