Marinated Chicken Wings

Marinated Chicken Wings

1 1/2 lbs. chicken wings
6 shallots
2 cloves garlic
2 T. soy sauce
1 chicken stock cube
2 T. Dry Sherry
1 tsp. grated green ginger
1 1/2 T. brown sugar
3 T. oil
11 oz. can bamboo shoots
1 T. corn flour
3/4 c. water, some sugar and salt

Cut shallots diagonally. Put into bowl with crushed garlic,
soy sauce, Sherry, green ginger, brown sugar, salt and
chicken wings. Mix well. Let stand 1 hr. Drain, reserve marinade.

Heat oil in work, add drained and sliced bamboo
shoots, and fry 2 mins. Remove from pan.

Add chicken wings and shallots to pan.

Cook over high heat, until golden brown on both sides.
Reduce heat, cook further 10-15 mins., or until chicken is tender.

Blend corn flour with a little water, add remaining
water, crumbled stock cube and reserved marinade.

Add to wok, stir over high heat until sauce boils,
add sliced bamboo shoots, reduce heat, simmer further 2 mins.

Put chicken wings on serving dish, spoon sauce over.

Makes 4 servings