Stewed Chicken Wings with Potatoes

  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 25m

The dish is rich. Chicken wing and potato is soft and tastier.

Tips: 1. Cooking chicken wing until on blood around the bones and joints.
2. To make the dish tastier stir onion and potato over high heat until golden brown.


  • Chicken Middle Wing 12 pcs
  • Onion(shredded) 1 pc
  • Potato(cut into cube) 200g
  • Shallot(diced) 2 pcs
  • Chicken Broth 350ml
  • Oil 1 tbsps, 2 tsps
  • Salt some
  • Cornflour Water 2 tbsps


Step 1

Defrost chicken middle wings and set aside.

Step 2

Heat up the pan with 1 tbsps oil, pan-sear chicken wings over low heat until golden brown and done, remove from pan and set aside.

Step 3

Heat up the pan with 2 tsps oil, stir-fry shallots over high heat until aromatic. Stir-in onion until golden brown. Add in potato dices and stir-fry until golden brown.

Step 4

Place chicken wings back in pan and pour in the chicken broth. Bring it to a boil and simmer over low heat for 15 minutes. Add salt and cornflour water. Serve after boiling.

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