Directions
- 1Give 500g of chicken wings a warm, flavorful treatment.
- 2Add 1 tablespoon of Chinese cooking wine to the chicken wings.
- 3Add 1 tablespoon of good quality oyster sauce and soy sauce to the chicken wings.
- 4Add 1.5 tablespoons of grated fresh ginger to the chicken wings.
- 5Mix the chicken wings well for a few minutes and leave it in the refrigerator for 1 hour.
- 6Cut the small skinned potato into small chunks.
- 7Cut the 80g carrot into small chunks.
- 8Cut the 1/4 large onion.
- 9Crush 3 garlic cloves.
- 10Split up 2 stalks of spring onions, chop them up into thirds and set aside.
- 11Take out 4 small dried shiitake mushrooms from the 1 cup of room temperature water and remember to keep 1/2 cup of mushroom juice.
- 12Heat your pan on a medium heat and add 2 tablespoons of oil.
- 13Add the chicken wings to the hot pan and cook them for a few minutes each side until all sides have a nice brown coating.
- 14Remove the chicken when it is about 80% done and set it aside.
- 15On a clean pan, on medium heat, add a few tablespoons of cooking oil.
- 16When the pan is hot, cook the onions for a minute.
- 17Add the carrot and potatoes, then add the garlic and cook for another few minutes.
- 18Make sure to turn the potatoes and carrots for even cooking.
- 19Add the reserved 1/2 cup of mushroom juice (which includes 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce) and 2 tablespoons of Chinese cooking wine.
- 20Add the rehydrated mushrooms to the pan.
- 21Mix and stir around for another 30 seconds and snuggle in the chicken wings.
- 22Make sure you don't waste any of that chicken juice.
- 23Add 1 teaspoon of potato starch mixed with 2 tablespoons of water, and continue stirring the pan for 30 seconds to thicken the sauce.
- 24Add the spring onions.
- 25Lower the heat to a gentle simmer and cook for another 10 minutes or until your potato is completely fork tender.
- 26Enjoy the chicken and potato stew.
Ingredients
- 500 g Chicken Wings
- 1 Tablespoon Chinese Cooking Wine
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Oyster Sauce
- 1.5 Tablespoons Fresh Ginger Grated
- 150 g Small Potato
- 80 g Carrot
- 0.25 Large Onion
- 3 Garlic Cloves Crushed
- 2 stalks Spring Onions
- 4 Small Dried Shiitake Mushrooms
- 1 cup Room Temperature Water
- 2 Tablespoons Cooking Oil
- 1 teaspoon Potato Starch
- 2 Tablespoons Water
Equipment
PanTongsChopping boardKnifeGraterMeasuring cupSpatula
Tips
- For the mushrooms, just leave them in 1 cup of room temperature water for 1 hour, and the mushrooms will plump up. Do not toss out the water. Keep 1/2 a cup of it and it will help give an extra boost of flavor to this stew.
- The potatoes will start to break down and add some starch to thicken the sauce.
- You can enjoy with your carb of choice.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m