Braised Chicken Wings with Potatoes 🇨🇳

I understand some people find chicken wings bony and rather messy to eat, but the way they are slowed cooked the Chinese way in savoury braising liquid imparts deep flavour, breaks down the connective tissues, resulting in meltingly tender and gelatinous meat.  I use 'chicken nibbles', which are wings that have been cut at the joint into two pieces (the drumettes and the wingettes) with tips removed - very manageable for the cook.  (Note that wing tips add extra flavour to the dish and are great for making stock.) The potatoes are cooked until just tender to soak up the tasty gravy.  Serve it with rice and Asian greens for a homey, comforting meal. 

Serves 4

INGREDIENTS

• 650g / 1lb 7oz chicken wings
• 400g / 14oz potatoes, peeled and cut into large chunks
• 2 tablespoons vegetable oil
• 1 purple shallot, chopped
• 2-3 thumb-sized slices of ginger
• 1½ cup water
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon cornflour mixed with 1 tablespoon water in a small bowl, for a slurry
• 1-2 spring onions, chopped, for garnishing

For the marinade:

• 1 tablespoon light soy sauce
• ½ teaspoon dark soy sauce
• 2 teaspoons Chinese Shaoxin wine
• 1 teaspoon sugar
• a sprinkle of white pepper

METHOD

1. Joint the chicken wings with a sharp knife if they have not already been separated into drumettes and wingettes.  
2. Blanch the chicken wings in a large pot of boiling water for 2-3 minutes.  Drain well.  Mix with the marinade for 20 minutes.
3. Heat oil in a wok over medium high heat until hot.  Add chicken wings and reserve the marinade.  Stir fry them in the wok for 2-3 minutes or until the skin is golden brown.  Remove to a plate and set aside.
4. In the same wok, add 1 tablespoon oil over medium heat until hot.  Add shallot and ginger.  Sauté for 1 minute or until fragrant.  Add potatoes and sauté for 2 minutes.  Pour in water.  Cover and cook for 5 minutes until they begin to soften. 
5. Add chicken wings, reserved marinade, oyster sauce and light soy sauce.  Reduce heat to low.  Cover and cook for 15-20 minutes or until the chicken wings and potatoes are cooked through.  There should be plenty of sauce.  Have a taste of it and season with a pinch of salt if necessary.
6. Give the cornflour mixture a quick stir in the bowl and add to the simmering sauce.  Stir and cook for a minute or so until the sauce is thickened to the desired consistency.
7. Garnish with chopped spring onions.  Serve hot with rice.