Ingredients
- 10 chicken wings
- 2 russet potatoes
- 2 green onions stalks (cut into)
- 1 onion (yellow)
- 1 garlic clove (crushed)
- 1 ginger (chunk crushed)
- 1 leng
- 1/2 cup chicken broth
- 2 tablespoons sherry
- 2 tablespoons oyster sauce
- 2 tablespoons oil
- 1 tablespoon catsup
- 1 tablespoon sugar
- 1 tablespoon curry
- 1 teaspoon salt
PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint. Peel and cut potatoes into chunks and slice onion into small wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It's great the next day. COMMENTS: Some people are quite surprised that the Chinese use potatoes in their cooking. It is quite a common vegetable in southern China, although not served the same way as the westerners do. Curry is the most popular seasoning for potatoes. Another is 5 spice powder.
