Cantonese Braised Chicken Wings w Potatoes 薯仔炆雞翼

Growing up in Hong Kong, the dishes I grew up with are typical Cantonese home cooking.  ZhenJie, my nanny growing up was a incomparable cook, I was so spoiled by her fantastic food.  Alas, I was banned from the kitchen to keep my from getting hurt and I was never able to learn how to cook anything from her.  But, it gave me a fantastic foundation, cause I will always know what great cooking taste like, so when I cook, that is the kind of greatness I aim at.

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Cantonese Braised Chicken Wings w Potatoes 薯仔炆雞翼

Typical Cantonese homecooking. This, is what comfort food ought to taste like to me.

Prep Time15 minutes mins

Cook Time30 minutes mins

Marinade Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Cantonese, Chinese

Servings: 1 pot

Ingredients

• chicken wings
• ½ onion
• 2 inch ginger
• mushroom (dried shitake mushroom is best, but any fresh mushroom will do the trick)

Marinade

• ⅓ tsp salt
• ½ tsp sugar
• white pepper powder
• 1 tsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch
• 1 tbsp shaoxing wine (or cooking wine)
• water (enough to cover everything)

Seasoning

• ⅓ tsp salt
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• ½ tsp sugar

Instructions

• Soak chicken wings in a saline solution for 30 minutes
• Wash off the salt, drain off excess water, and wipe it dry with paper towel
• In a medium sized bowl, combine the marinade, ⅓t salt, ½t sugar, white pepper powder, 1t soy sauce, 1T oyster sauce, 1t cornstarch, 1T shaoxing wine, and add the chicken wings, give it a good massage so the marinade is absorbed by the wings, set aside
• Cut the half onion into eigths, slice the ginger, and cut the mushroom
• In a dutch oven or a large pot, heat 3T oil, fry the chicken wings, skin side down until golden, turn, and fry the other side for a minute or two, set aside
• In the same pot, add 2T oil, ginger slices and mushroom, once the ginger is fragrant, add onions
• When the onion is fragrant, add potatoes, stir-fry until potatoes are covered
• Add 2T shaoxing wine, once it evaporates, add enough hot water to cover all ingredients, turn to low heat, cover and cook for 5 minutes
• Add the chicken wings, cover and cook for another 5 minutes
• Turn up the heat, and cook until the chicken wings become plump, remove the wings on to a plate to rest, continue to cook the potatoes on high heat until the sauce thickens
• At this point, you should taste test and adjust accordingly
• Add the chicken wings, and mix to coat the chicken wings, serve