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Ingredients
- 10 x Chicken wings
- 2 med Russet potatoes
- 1 med Yellow onion
- 1 x Garlic clove, crushed
- 1 x Ginger chunk, crushed a quarter)
- 2 Tbsp. Oil
- 1 tsp Salt
- 1 Tbsp. Curry
- 1 Tbsp. Sugar
- 2 Tbsp. Sherry
- 1/2 c. Chicken broth
- 2 Tbsp. Oyster sauce
- 1 Tbsp. Catsup
- 2 x Green onions stalks, cut into 1 inch leng
Directions
- 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 qt sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 min. Add in rest of ingredients except green onions.
- Bring to a boil and simmer for 1/2 hour on low heat.
- Add in the green onions the last 5 min. DO AHEAD NOTES: Cook early in the
- day. Chicken and potatoes taste better after several hrs in the sauce.
- It's great the next day.
- COMMENTS: Some people are quite surprised which 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 pwdr.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 965g | |
| Calories 1137 | |
| Calories from Fat 480 | 42% |
| Total Fat 53.86g | 67% |
| Saturated Fat 9.37g | 37% |
| Trans Fat 1.0g | |
| Cholesterol 121mg | 40% |
| Sodium 3814mg | 159% |
| Potassium 2560mg | 73% |
| Total Carbs 118.04g | 31% |
| Dietary Fiber 10.8g | 36% |
| Sugars 26.04g | 17% |
| Protein 42.43g | 68% |
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