(by Maria Fe Picar)
4 T. canola oil, divided
2 dozen chicken wings
1-in. knob of ginger, grated
1/2 c. soy sauce
1/2 c. chicken broth
6 T. dry sherry or white wine
6 T. brown sugar
4 T. cornstarch dissolved in 1/2 c. cold water
1/2 c. green onions, chopped
1 lb. extra firm tofu, cut into cubes
In a wok or large frying pan, heat 2 T. oil and brown chicken wings but do not cook completely.
Drain on paper towels and set aside.
In the same work or pan, heat about 2 T. oil.
Add ginger and sauté for a few minutes.
Return chicken to the pan, and stir to coat.
Combine soy sauce, chicken broth, sherry or white wine, and brown sugar.
Pour down the side of the pan, and mix with chicken.
Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes.
Remove the cover and add cornstarch mixture, stirring as it thickens.
Turn heat up to medium.
Add green onions and tofu.
(Read Swing Shift, the story the accompanies this recipe.)
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