Braised Chicken Wings Recipe
9 oz(250g) chicken wing
1 medium Chinese yam or potato,about 5 oz(150g),parboiled
3 tbsp vegetable oil
1 tbsp rice wine
3 tbsp soy sauce
1/4 tsp salt, or to taste
1 tbsp sugar
1 tbsp cornstarch, dissolved in 1 tbsp water
1 cup (200ml) high stock
2 tsp sesame oil
1. Wash the chicken wing .
Peel the yam or potatoes and roll out diagonally into 1.5 inch (4cm) pieces.
2. Heat the oil in a wok to 375F(190C), or until a piece of scallion green or ginger sizzles noisily and browns quickly when tossed into the oil.
Add the chicken and stir fry to a turn of colour.
Add the rice wine,soy sauce, sugar, yam and stock.Simmer over medium heat for 20 mins.
Stir fry,continue simmering, until the chicken is tender.
3. Stir the dissovled corn-starch and add to the wok.
Cook, stirring, until the sauce thickens.
Sprinkle with the sesame oil, serve.
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