Dongbei-Style Braised Chicken Wings with Potato and Soy
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Ingredients
- 700 g chicken wings
- 300 g potatoes, diced
- 2 tbsp dark soy sauce
- 1 tbsp caster sugar
- 15 g fresh ginger, sliced
- 3 garlic cloves
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 32 g
- Carbohydrate
- 17.3 g
- of which sugars
- 4.7 g
- Fat
- 27.1 g
- of which saturates
- 7.2 g
- Fibre
- 2 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the chicken wings for 5 minutes.
- 2
Add the fresh ginger and garlic and fry for 30 seconds.
- 3
Pour in the dark soy sauce, caster sugar and enough water to just cover the wings.
- 4
Bring to a simmer, cover and cook gently for 20 minutes.
- 5
Add the potatoes and simmer uncovered for a further 15 minutes, until the wings and potatoes are tender and no pink remains at the bone.
- 6
Scatter with the spring onions and serve with steamed rice.
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