Ingredients8 chicken wings cut off the wing tips (the knobbly bony bit at the end) and keep for stock or something else.
2-3 tbsp oil
1-3 spring onions cut into 1 inch pieces
3 slices of ginger (I grate a fairly large chunk we LOVE ginger )
1-2 chopped cloves of garlic
1 Half tbsp hoisin sauce **
3 tsp soy sauce
2 tsp sherry/vermouth/wine/rice wine/ . (I use sherry most of the time)
MethodHeat oil and stir-fry Mix A for 30 seconds. Add and brown the wing pieces.
Add B, mix, cover, and cook on a low heat for 20 25 minutes. Turn over halfway through to colour the wing pieces (sometimes I forget to).
Serve the wings with steamed rice and Asian greens.