Braised Chicken Wings with Potatoes

If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.

I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty.

Oftentimes, my mum used to chop the wings into halves when she cooked this dish. I just love every bit of it and don’t want to waste every drop of the sauce, so I mixed it with my bowl of rice.

This dish is so easy to make. There is a tricky point though. The potatoes could become quite mushy after braising. Chefs in Chinese restaurants will deep fry potatoes briefly beforehand in order to keep the shape.

In home cooking, we opt for using lesser oil if possible. How to go about it then? I’d share a simple tip below the recipe. If you have any other methods, you’re welcome to share in the comments.

Braised Chicken Wings with Potatoes Recipe

(Printable recipe)
By Christine’s Recipes
Course: Chicken
Cuisine: Chinese
Prep time: 10 mins
Cook time: 25 mins
Yield: 2 to 3 serves

Ingredients:

• 8 chicken wings, about 375 gm
• 2 large potatoes, about 280 gm
• 1 carrot, roughly chopped
• 2 tsp minced shallot
• 2 to 3 slices ginger
• ¾ cup water
• spring onion, sectioned, for garnish

Marinade:

• 2 tsp light soy sauce
• ¼ tsp dark soy sauce
• ½ tsp sugar
• 1 tsp shaoxing wine
• ¼ tsp salt
• pepper to taste

Sauce:

• ½ tsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp cornflour / corn starch
• 2 Tbsp water
• sesame oil, to taste

Method:

1. Blanch the chicken wings in boiling water to remove blood or any impurities for about 2 to 3 minutes. Drain well. Mix with marinade. Set aside for 15 minutes.
2. Peel and chop the potatoes into large chunks. Soak in water for 5 minutes. Drain well. Set aside.
3. Heat oil in a wok or a frying pan over medium high heat. Add chicken wings and reserve the marinade. Cook until both sides are lightly brown. Set aside and cover to keep warm.
4. In the same wok, add oil to sauté shallot and ginger until aromatic. Add potatoes and stir fry for 3 minutes. Add carrot. Stir to combine. Pour in water. Cover and cook until the potatoes turn soft. Toss in the chicken wings. Add the reserved marinade. Cover and cook further 10 minutes. Add the sauce and cook to your preferred consistency. Stir in the spring onion. Serve hot.

Notes：

• I used brushed potatoes. The flesh has a rich flavour and holds well together after cooking to be softened. You may use any kind of waxy potato that comes handy to you.
• By soaking the chopped potatoes in water for a few minutes. The potatoes won’t easily turn mushy after braising.
• The power of every stove is very different. Please adjust the cooking time and replenish with boiling water if needed.