Braised Chicken Wings with Potatoes
If you’ve lived in Hong Kong for a while, you would’ve known this dish, Braised Chicken Wings with Potatoes, or tasted it before. It’s so homey and tasty dish.
I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty.
Oftentimes, my mum used to chop the wings into halves when she cooked this dish. I just love every bit of it and don’t want to waste every drop of the sauce, so I mixed it with my bowl of rice.
This dish is so easy to make. There is a tricky point though. The potatoes could become quite mushy after braising. Chefs in Chinese restaurants will deep fry potatoes briefly beforehand in order to keep the shape.
In home cooking, we opt for using lesser oil if possible. How to go about it then? I’d share a simple tip below the recipe. If you have any other methods, you’re welcome to share in the comments.
Continue reading:
I miss this braised chicken wing dish so much. If you’ve lived in Hong Kong for a while, you would’ve known this dish or tasted it before. It’s so homey and tasty.
Oftentimes, my mum used to chop the wings into halves when she cooked this dish. I just love every bit of it and don’t want to waste every drop of the sauce, so I mixed it with my bowl of rice.
This dish is so easy to make. There is a tricky point though. The potatoes could become quite mushy after braising. Chefs in Chinese restaurants will deep fry potatoes briefly beforehand in order to keep the shape.
In home cooking, we opt for using lesser oil if possible. How to go about it then? I’d share a simple tip below the recipe. If you have any other methods, you’re welcome to share in the comments.
Continue reading:
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