Stewed Chicken Wings with Potatoes2019-10-31
- 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
Defrost chicken middle wings and set aside.
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.
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.
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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