- 8 chicken wings
- 2 large potatoes
- 1 carrot, roughly chopped
- 2 tsp minced shallots
- 2 to 3 slices ginger
- ¾ cup water
- spring onion, sectioned, for garnish
- 2 tsp light soy sauce
- ¼ tsp dark soy sauce
- ½ tsp sugar
- 1 tsp shaoxing wine ( I used glutinous rice wine, which I ferment myself.)
- ¼ tsp salt
- pepper to taste
- ½ tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp cornflour / corn starch
- 2 Tbsp water
- sesame oil, to taste
- Marinade chicken wings for 2 hours and more.
- Peel and chop the potatoes into large chunks. Soak in water for 5 minutes and drain well. I use the slightly purplish skinned potatoes as they will not soften and melt. If you want a more starchy texture, you can buy the brown ones.
- 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.
- In the same wok, add oil to sauté shallot and ginger until aromatic. Add potatoes and stir fry for about 5 minutes. Add carrot. Stir to combine. Pour in the water. Cover and cook until the potatoes turn soft. Toss in the chicken wings. Add the reserved marinade. Cover and cook for about 20-30 mins. Usually I cook over an hour so that the chicken wings absorb the sauce more. Add the sauce and cook to your preferred consistency. Stir in the spring onion. Serve hot.
** If you want to be safe, use a fork and poke all the wings. This will allow the marinade to see into the wings.
** It will be better if the marinade is left overnight, which is what I usually do.