Braised chicken wings with potatoes

Method

1. 01

   Step 1

   After washing the chicken wings, make a few slits on both sides to help them absorb the flavor. You can also poke some small holes with a toothpick.

   

2. 02

   Step 2

   Peel the potatoes and carrots and cut them into chunks. Soak the potatoes in water to prevent them from oxidizing and discoloring.

   

3. 03

   Step 3

   Chop the scallions into scallion flowers. If you think scallions have too strong a flavor, you can use green onions instead. Slice the ginger and garlic and set aside.

   

4. 04

   Step 4

   Heat some cooking oil in a pan, pat the chicken wings dry with kitchen paper, and fry them in the pan over low heat.

   

5. 05

   Step 5

   Once the skin changes color, add scallions, ginger, and garlic and stir-fry until fragrant.

   

6. 06

   Step 6

   Then add light soy sauce, dark soy sauce, cooking wine, and sugar, and stir-fry until the chicken wings are colored.

   

7. 07

   Step 7

   Pour in hot water to cover the chicken wings, then add star anise. Bring to a boil over high heat, then reduce to medium-low heat and simmer for five minutes.

   

8. 08

   Step 8

   Add potatoes and carrots, and continue to simmer over medium-low heat 20 minutes.

   

9. 09

   Step 9

   Once the broth in the pot has reduced and the ingredients have been stewed until tender, add an appropriate amount of salt and stir-fry evenly.

   

10. 10

    Step 10

    Finally, add chopped cilantro or green onions according to personal preference, turn up the heat and stir-fry to reduce the sauce. Don't reduce the sauce too much; save it to mix with rice.

    

11. 11

    Step 11

    A delicious and visually appealing braised chicken wings and potato stew is ready! I'll let you in on a little secret: I actually think the potatoes are even tastier!