1 1/2 pounds chicken wings
3 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon minced fresh ginger root
1 clove garlic — minced
2 tablespoons vegetable oil
1/3 cup cornstarch
2/3 cup water
2 green onions and tops — cut
into thin slices
1 teaspoon slivered fresh ginger root

Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.