Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 pounds Chicken wings
1/4 cup Dark corn syrup
1/4 cup Soy sauce
1 tablespoon Corn oil
2 teaspoons Minced fresh ginger
2 tablespoons Dry sherry
1/4 pound Very small mushrooms
1/2 Sliced bamboo shoots
2 Green onions -- cut in 2"

1/2 cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons Water

Cut wing tips off chicken wings. Place in shallow baking dish. In small
bowl, stir together corn syrup and soy sauce. Pour over chicken wings;
toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

In large heavy skillet, heat corn oil over medium heat. Add chicken wings
and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add
mushrooms, bamboo shoots and green onions; stirring frequently, cook 2
minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer
20 minutes or until tender. Remove chicken wings to serving platter, keep
warm.

Stir together cornstarch and water until smooth. Stir into skillet.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Spoon over chicken wings. Makes 4 servings.

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