Serving Size: 3 – 4
Ingredients:
10 chicken wings
2 medium russet potatoes
1 medium yellow onion
1 garlic clove, crushed
1 ginger chunk, crushed
2 tablespoons oil
1 teaspoon salt
1 tablespoon curry powder
1 tablespoon sugar
2 tablespoons sherry
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon catsup
2 green onions stalks, cut into 1 inch length
Directions:
- Cut off chicken wing tips and save for stock. Cut wings at joint.
- Peel and cut potatoes into chunks and slice onion into small wedges.
- In a heavy bottomed 3 quart sauce pot, heat oil. Brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions. Bring to a boil and simmer for 1/2 hour on low heat.
- Add the green onions the last 5 minutes. Serve with rice.
Note: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It’s great the next day.
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