Braised Soy Sauce Chicken Wings & Potato 薯仔炆雞翼

By Ellen L.Published: 2014-05-05

This yummilicious dish made with two of my favorite things - chicken wings and potatoes.  The first time I had this Braised Soy Sauce Chicken Wings & Potato, or 薯仔炆雞翼, I did a flip and a half. Wow! Where had this dish been all my life?!  All the things that I loved about chicken wings:  tender, deliciously meaty, yummy browned skin and all the things I loved about potatoes: melty, starchy, potato-y goodness.  All in one humble yet spectacular dish!

The great thing when you make Braised Soy Sauce Chicken Wings & Potato is that it's an easy dish that always comes out great.  Once the chicken wings are browned you just add the water and sauce ingredients and let it bubble away until meltingly tender and deliciously saucy.  The secret of this dish is the sauce, a luscious meat flavored soy sauce thickened with half melted potatoes.  Just try it and see if you and yours don't end up licking the plate!

Braised Soy Sauce Chicken Wings & Potato Recipe  薯仔炆雞翼

Ingredients 

10 chicken wings mid-section, organic chicken if possible

1 big potato, diced

1 tbsp oil

1 cup water

2 star anise (optional)

2 tbsp light soy sauce

1 tsp brown sugar

2 tbsp oyster sauce

salt to taste

1 tbsp spring onions, cut to rounds

Marinade

1 tbsp Shao Hsing Rice Wine

1 tbsp light soy sauce

1/2 tsp salt

1 tsp brown sugar

1/4 tsp sesame oil

1 tsp potato starch (or corn starch)

Directions:

Marinate chicken wings at room temperature in marinade at least 20 minutes.  Heat wok until hot.  Add oil to wok, then add chicken wings.  Stir fry the chicken wings continuously for 3 minutes or until skin is a golden brown.  Add the water, star anise (if using), potatoes, soy sauce, salt, sugar, oyster sauce.  When water boils, lower to medium heat, cover and let simmer for 10 minutes or until the chicken wings and potatoes are cooked through and the sauce reduced to a gravy consistency.  Taste sauce and add salt to taste (may not be necessary as oyster sauce is salty already).  Dish up, sprinkle with spring onions and serve hot!

More Meaty Delights at The Hong Kong Cookery:

Chinese Baked Pork Chop Rice 焗豬扒飯

 Pan Fried Pork Patty with Salted Fish 煎鹹魚豬肉餅

Steamed Chinese Preserved Duck Leg 蒸臘鴨腿
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