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.
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