This recipe is good! The dish reminds me of mom’s cooking.
Source: The Essential New York Times Cookbook by Amanda Hesser
8 Chicken wings
1 tbsp cornstarch
3 tbsp vegetable, peanut or corn oil
1 tbsp dark soy sauce
1 tsp sugar
1/4 cup chicken broth
1 tsp minced garlic
1 tbsp finely chopped fresh ginger
1/2 cup chopped scallions
2 tbsp oyster sauce
3 tbsp water
1 tbsp Shaoxing wine or dry sherry
1. Cut off and discard the small tips of the wings. Cut the main wing bone from the second joint and reserve both.
2. Put the pieces in a bowl and add 2 tsp cornstarch and 1 tbsp oil, the dark soy sauce, and the sugar. Blend well.
3. Heat the remaining 2 tbsp of oil in a wok or skillet. Add the chicken mixture and cook, stirring, for about 5 minutes, taking care that the sauce does not burn. Add the chicken broth, cover, and cook for 5 to 10 minutes or until chicken pieces are cooked through. Remove the chicken and set aside.
4. Reduce the liquid in the wok to a glaze. Add the garlic, ginger and scallion and cook, stirring, until softened. Add the oyster sauce and 2 tbsp water.
5. Blend the remaining cornstarch with the remaining tbsp of water and stir this in. Add the wine. Return the chicken wings to the pan and stir over high heat to coat with the sauce.