Preparation:
combine wings, horseradish, 1/3 cup minced ginger, 1/2 cup wine, and 3/4 cup soy sauce-mix well cover and chill for 30 minutes to 8 hours heat oil in a wok, over a high flame add scallions, red pepper flakes, and remaining ginger stir-fry for 1 minute add chicken mixture, stir-fry for 2 minutes add chicken stock, 1-1/2 cups wine, remaining soy sauce, vinegar, honey, sesame oil, salt, and anise-mix well simmer for 15-20 minutes, until chicken is tender combine cornstarch and remaining 1-1/2 cups wine-mix well add to wok, heat and stir until thickened serve hot, as an appetizer or with hot cooked rice as an entree |
