• 8 chicken wings, cut into three pieces
• 3 scallions
• 4 slices ginger root
• 1/2 cup chicken stock or broth
• 4 Tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 Tablespoon dry sherry
• 2 Tablespoon water
• 2 Tablespoon oil
• 1 teaspoon molasses
• 2 teaspoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Freshly ground black pepper

Cut green part of scallions into 1" pieces. Julienne white part into 1" shreds. Set aside.

Mix oyster sauce, soy sauce, and sherry. Set aside.

Mix cornstarch with water. Add sugar and pepper to taste and set aside.

Heat chicken broth and keep hot.

Heat cast iron skillet or wok until very hot. Add oil, salt, and ginger and stir fry until ginger turns brown. Add the wings and stir fry until browned.

Add oyster sauce mixture and stir fry until wings are coated. Add hot chicken broth, cover, and reduce heat to a simmer. Cook 10 minutes.

Uncover and add the molasses. Bring back to a boil and add the cornstarch mixture and scallions. Stir until thick and serve.

Contributor's note: This recipe was adapted from "Craig Claiborne's Favorites, Vol. 2."