Curried chicken wings (ga lei gai yik)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Chicken wings | |
| 2 | mediums | Russet potatoes |
| 1 | medium | Yellow onion |
| 1 | Garlic clove -- crushed | |
| 1 | Ginger chunk -- crushed | |
| A quarter) | ||
| 2 | tablespoons | Oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Curry |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Sherry |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Oyster sauce |
| 1 | tablespoon | Catsup |
| 2 | 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 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions. Bring to a boil and simmer for ½ hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce.
It's great the next day. COMMENTS: Some people are quite surprised that 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 powder.
Recipe By :