Chhiwate

1 Chicken wings

3 sl Fresh ginger root

Vegetable oil 4 tb Oyster sauce

1 tb Dry sherry

1/2 ts Sugar

2 1/2 tb Soy sauce

1 c Water

Recipe by: The Travelin’ Gourmet Cut each wing into two pieces
by separating at the joint; discard the tips.
Heat the ginger
slices in the oil in a wok; add a third of the wings at a t and
brown.
When the wings are browned, drain the oil and remove the
ginger slices from the wok.
Add the oyster sauce, sherry, sugar soy
sauce, and water.
Place the browned wings in the wok and simmer,
covered, for 10 to 1 minutes.
Cook another 12 to 15 minutes with
the lid off, basting frequentl with the sauce.
When the wings are
tender and nicely glazed, they are read to be eaten.