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December 1998 Issue
Appetizers for the Holidays!
by Philip R. Gantt
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Salt and Sour Chicken

This recipe was handed down from a work associate. I tried it and found it to be very good as an appetizer or side dish.
  • 3 lb. chicken wings
  • Sherry (enough to cover chicken)
  • 2 tsp. grated ginger root
  • 1 tsp. salt
  • 2 T. oil
  • 1/8 cup cider or rice vinegar
  • ¼ cup soy sauce
Cut the chicken wings into segments, discarding the tips, and put them into a bowl for marinating. For the marinade, pour sherry over the chicken, add salt, green onions, and ginger. Marinate for at least ½ hour under refrigeration.

After the wingettes are marinated, heat a skillet, add the oil and fry the chicken wings until golden brown. When the chicken is done, add the vinegar and soy sauce. Cover and simmer for 10 minutes. Remove from heat and serve or they can be refrigerated for a day or so to serve later.

  • Yields: 12 servings
  • Preparation Time: 1 hour
 
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