Saucepan Wings

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 in a small bowl stir together browth, soy sauce, sherry and sugar; reserve.
• 2 cut chicken wings at joints and save tips for stock pot.
• 3 in a heavy 3-quart saucepan (non-stick) over medium heat, heat oil.
• 4 add chicken wings, scallion and ginger.
• 5 stir-fry until wings are light brown (2-3 minutes).
• 6 stir in reserved broth mixture.
• 7 over moderate heat, bring to a boil.
• 8 cover and simmer until wings are tender (30 minutes).
• 9 serve at once with hot cooked rice.