Thursday, October 10, 2013

[Tony's Creation]Chicken wings with potato stew

  [Prep: 15 minutes | Cook: 30 minutes| Serve: 4 | Calories: 430 per serving ] 
列印 Print (Password: tony)
.: 材料 Ingredients :. 
1- 1.5 lbs of chicken wings
2- 6 potatoes, peeled, cut into pieces

3- Minced garlic, 1 tbsp
4- 1 shallot, peeled, sliced
5- Diced green onion, 1 tbsp
6- Ginger root, 2 slices
7- 1/2 of medium size onion, peeled, cut into pieces
8- Hot Water, 2/3 cup, 160ml
9- corn starch 1 tbsp + cold water 2 tbsp, mixed

.: 汁料 Sauce Mixture :.
1- Sugar, 1/2 tsp
2- Dark Soy sauce, 1 tsp
3- Maggie Seasoning or Soy sauce, 1 tsp

 .: 做法 Directions :.
Step 1:
Marinade the chicken wings with "Tony's Marinade Method"  for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat until hot.  Pan-fry the chicken until both sides are brown (about 60% cooked).  Put it in a sieve over a bowl and put it aside.  Add the potato into the same pan.  Stir-fry it for 5 minutes.  Put it aside

Step 2:
Clean and dry the pan well.  Heat it again with 1/2 tbsp of oil over high heat until hot. Add in the garlic, shallot, ginger, green onion and onion with 1/3 tsp of salt. Stir-fry the ingredients until the onion is soft (about 2-3 minutes). Add in the potato and mix it well (stir-fry for 2 minutes)
Step 3:
Add in the chicken wing and hot water.  Bring the sauce to boil. Turn the heat to medium.  Cover and simmer for 15 minutes or until the potato is soft.  Add in the sauce mixture and mix it well.  Stir in the corn starch mixture slowly until the sauce is thickened.  Dish it up and serve it hot.
.: 小貼士 Cook's notes :.
1- Potato won't melt or broken during simmering when it has been pan-fried.
2- It will taste better to pan-fry the chicken wings before simmering
3- Maggie seasoning will add a new flavor to the dish.  Or just add the soy sauce if you cannot find it.
4- Do not add too much corn starch mixture in one shot.  Add few and check the sauce.  Add more if the sauce is not thickened enough.  

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