Home-style Braised Chicken Wings with Potatoes
ID: 3aaef7ae...
This is a savory and flavorful home-style dish of braised chicken wings with potatoes. By pan-searing the potatoes until golden brown and simmering them with blanched chicken wings, the potatoes absorb the essence of the chicken and the rich sauce. The result is a tender, flavorful dish with juicy chicken, perfect for serving over steamed rice.
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🍳 Cooking Flow
Cut chicken wings into pieces and blanch them; peel and cut potatoes into chunks; prepare aromatics like ginger, scallions, and long chili peppers. → Pan-fry the potato chunks over medium heat until golden brown and set aside; sauté ginger and scallions until fragrant, then add chicken wings and season with oyster sauce and light soy sauce. → Add the seared potatoes, cooking wine, star anise, dried chili peppers, and a splash of boiling water; season with salt, sugar, chicken powder, white pepper, and dark soy sauce for color. → Cover and simmer over low heat for 8-10 minutes; finish by adding long chili peppers and stir-frying over high heat to thicken the sauce before serving.
Cooking Steps
Brief Cooking Order
Cut chicken wings into pieces and blanch them; peel and cut potatoes into chunks; prepare aromatics like ginger, scallions, and long chili peppers. → Pan-fry the potato chunks over medium heat until golden brown and set aside; sauté ginger and scallions until fragrant, then add chicken wings and season with oyster sauce and light soy sauce. → Add the seared potatoes, cooking wine, star anise, dried chili peppers, and a splash of boiling water; season with salt, sugar, chicken powder, white pepper, and dark soy sauce for color. → Cover and simmer over low heat for 8-10 minutes; finish by adding long chili peppers and stir-frying over high heat to thicken the sauce before serving.
Introduction
This is a savory and flavorful home-style dish of braised chicken wings with potatoes. By pan-searing the potatoes until golden brown and simmering them with blanched chicken wings, the potatoes absorb the essence of the chicken and the rich sauce. The result is a tender, flavorful dish with juicy chicken, perfect for serving over steamed rice.
Step 1
Clean the chicken wings, pat dry, and chop into smaller pieces.
Step 2
Peel and wash the potatoes, then cut them into uniform 2cm irregular chunks (roll-cut).
Step 3
Prepare ingredients: slice the ginger, cut the scallion white parts into segments, slice the long chili pepper diagonally, and have the star anise and dried chilies ready.
Step 4
Place chicken wings in a pot with cold water and a splash of cooking wine. Bring to a boil, skim off the foam, blanch for about 3 minutes until cooked through, then drain and set aside.
Step 5
Heat oil in a pan, add potato chunks, and pan-fry over medium heat until the surface is golden and slightly charred. Remove and set aside.
Ingredients List
Important Notes
⚠️ Chicken must be blanched starting from cold water; as the temperature rises, it effectively draws out blood and impurities to remove any gamey odor.
💡 Pan-searing the potatoes over medium heat until golden brown not only locks in moisture but also prevents them from falling apart during simmering, resulting in a better texture.
⚠️ Use boiling water for the braise and avoid adding too much; since chicken wings cook quickly, excessive water will dilute the richness of the sauce.
✨ The potatoes should be tender and creamy inside while maintaining their shape—that is the ideal texture.
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