Cantonese Chicken Wings and Potato Stew
A hearty and filling Cantonese stew with the most saucy, savoury, chicken-y potatoes you’ll ever have.
Servings: 10
Ingredients
- 2 kg chicken mid-joint wings
- 1 lb potatoes
- 1 tsp sesame oil
For the marinade/sauce:
- 4 tbsp soy sauce
- 4 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sugar
Aromatics:
- 1 small onion
- Couple cloves of garlic
- Couple slices of ginger
Instructions
- The night before, marinade the chicken wings.
- On the day of cooking, begin by browning the chicken wings over medium-low heat. Work in batches as necessary.
- While the wings are browning, wash and cut the potatoes and aromatics.
- Reserve chicken wings. In the same pan, fry the potatoes until golden, and reserve.
- Fry aromatics until fragrant, then pour the marinade into the pan. Add the chicken and potatoes, plus some water.
- Bring everything to a simmer, taste and adjust for seasoning. Cover the pan with a lid and continue to simmer.
- While the stew is simmering, make rice and cook some vegetables.
- Once rice is done, assemble and serve.