Cherry & Dennis Recipes
Braised Chicken Wings with Potatoes
薯仔炆雞翼
Recipe overview
Braised Chicken Wings with Potatoes is a common Hong Kong home-style braised dish. The chicken wings absorb the sauce well, the potatoes become soft, and it goes very well with steamed rice. This dish helps helpers practise pan-frying chicken wings, controlling the water amount, braising time and sauce reduction.
01
Ingredients
Main Ingredients
- 12 mid-joint chicken wings
- 2 medium potatoes
- 1/2 carrot, optional
- 1/2 onion, optional
- 3 slices ginger
- 2 cloves garlic
- 1 tablespoon cooking oil
- 250ml water
Seasoning
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon dark soy sauce, optional
- 1 teaspoon sugar
- A little white pepper, optional
- A little cornstarch water, optional, for thickening at the end
02
Tools
- 1 chopping board
- 1 kitchen knife
- 1 large bowl
- 2-3 small bowls
- 1 frying pan or nonstick wok
- 1 spatula or tongs
- 1 spatula or tongs
- Some kitchen paper
- 1 white round serving plate
03
Steps
Step 1
Prepare the Ingredients
Prepare the chicken wings, potatoes, ginger, garlic, seasonings and wok. Braising takes longer, so set out all ingredients before starting.
Step 2
Wash the Chicken Wings
Rinse the chicken wings briefly with clean water and check for bone fragments or impurities.
Step 3
Dry the Chicken Wings
Use kitchen paper to pat the surface of the chicken wings dry. If the wings are too wet, oil may splatter and they will not brown well.
Step 4
Cut the Potatoes
Peel the potatoes and cut them into large pieces. Do not cut them too small, or they may break apart during braising.
Step 5
Prepare Ginger and Garlic
Slice the ginger and lightly crush the garlic. If using onion and carrot, cut them into large pieces too.
Step 6
Mix the Sauce
In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, sugar, white pepper and water. Set aside.
Step 7
Pan-fry the Wings
Turn on medium heat. When the wok is hot, add oil and pan-fry the chicken wings until both sides are lightly golden.
Step 8
Add Ginger and Garlic
Add ginger slices and garlic, then stir-fry until fragrant so the chicken wings have more aroma.
Step 9
Add Potatoes
Add the potatoes and other vegetables, then gently stir everything together.
Step 10
Braise with Sauce
Pour in the prepared sauce. Bring to a boil, then turn to medium-low heat, cover and braise for about 20 to 25 minutes.
Step 11
Check and Reduce Sauce
Make sure the chicken wings are fully cooked and the potatoes are soft. Open the lid to reduce the sauce. Add a little cornstarch water if a thicker sauce is needed.
Step 12
Taste and Serve
Taste the dish, then serve on a plate. Keep some sauce for rice and do not reduce it too dry.
Common mistakes
- The potatoes are cut too small and break apart easily after braising.
- The chicken wings are pan-fried before drying, so oil splatters and the wings are less fragrant.
- The heat is too high, so the sauce may burn.
- There is too little water, so the sauce dries before the potatoes are cooked.
- The braising time is too short, so the center of the chicken wings may be undercooked.
- The sauce is reduced too dry, making the dish less smooth and less suitable with rice.
Tips
The most important point for Braised Chicken Wings with Potatoes is to braise slowly over medium-low heat, not high heat all the time. Cut the potatoes into large pieces and pan-fry the wings first for better flavour. When cooking this for your employer's family for the first time, do not add too much dark soy sauce or oyster sauce. Make it lighter first. Before serving, always make sure the chicken wings are fully cooked and keep a little sauce for rice.
