Source: MAINPOUL.ZIP 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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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 512 (67%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 13.7g|
|Cholesterol 172.5mg||53 %|
|Sodium 564.5mg||19 %|
|Potassium 387.7mg||10 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 18.5g|
|Protein 41.7g||60 %|
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Calories per serving: 763
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