Category: Chinese

10 Chicken wings

2 medium Russet potatoes

1 medium Yellow onion

1 Garlic clove -- crushed

1 Ginger chunk -- crushed

A quarter)

2 tbsp Oil

1 tsp Salt

1 tbsp Curry

1 tbsp Sugar

2 tbsp Sherry

1/2 cup Chicken broth

2 tbsp Oyster sauce

1 tbsp Catsup

2 Green onions stalks -- cut

Into 1 inch leng

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 1/2 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.



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