* 1 small onion * Couple cloves of garlic * Couple slices of ginger
**Instructions:**
1. The night before, marinade the chicken wings. 2. On the day of cooking, begin by browning the chicken wings over medium-low heat. Work in batches as necessary. 3. While the wings are browning, wash and cut the potatoes and aromatics. 4. Reserve chicken wings. In the same pan, fry the potatoes until golden, and reserve. 5. Fry aromatics until fragrant, then pour the marinade into the pan. Add the chicken and potatoes, plus some water. 6. Bring everything to a simmer, taste and adjust for seasoning. Cover the pan with a lid and continue to simmer. 7. While the stew is simmering, make rice and cook vegetables. 8. Once rice is done, assemble and serve.
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A hearty and filling Cantonese stew with the most saucy, savoury, chicken-y potatoes you’ll ever have on this side of the equator.
Full Recipe: [https://servedwithrice.com/chicken-wing-and-potato-stew/](https://servedwithrice.com/chicken-wing-and-potato-stew/)
**Ingredients (served 10):**
* 2kg chicken mid-joint wings
* 1lb potatoes
* 1 tsp sesame oil
*For the marinade/sauce:*
* 4 tbsp soy sauce
* 4 tbsp oyster sauce
* 1 tbsp Shaoxing wine
* 1 tbsp sugar
*Aromatics:*
* 1 small onion
* Couple cloves of garlic
* Couple slices of ginger
**Instructions:**
1. The night before, marinade the chicken wings.
2. On the day of cooking, begin by browning the chicken wings over medium-low heat. Work in batches as necessary.
3. While the wings are browning, wash and cut the potatoes and aromatics.
4. Reserve chicken wings. In the same pan, fry the potatoes until golden, and reserve.
5. Fry aromatics until fragrant, then pour the marinade into the pan. Add the chicken and potatoes, plus some water.
6. Bring everything to a simmer, taste and adjust for seasoning. Cover the pan with a lid and continue to simmer.
7. While the stew is simmering, make rice and cook vegetables.
8. Once rice is done, assemble and serve.
Cheers!