Every time I make braised chicken wings with potatoes, I’m reminded of my childhood moments—coming home after school and smelling the sweet aroma of onions and chicken drifting through the house.
My mum used to say, “Kids love this dish—soft potatoes, tender wings, and flavours that never go wrong.”
Now I cook the same dish for my own family. It doesn’t require fancy ingredients; just a little patience and slow braising. And somehow, the taste always brings back that same warmth from years ago.
This dish is the simple comfort found in many Hong Kong homes.
Braised Chicken Wings with Potatoes
材料
Chicken Marinade
Seasoning
Steps
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Prepare the chicken wings
Rinse and soak wings in salted water for 5–10 minutes to draw out blood. Pat dry and marinate with soy sauce, sugar, and cooking wine for 10 minutes.
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Prepare the ingredients
Peel and cut potatoes, cut onion into chunks, and prepare shallots & ginger.
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Pan-fry the chicken wings
Heat oil in a non-stick pan and pan-fry the wings until both sides are golden and slightly crispy. Remove and set aside.
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Sauté aromatics
In the same pan, fry shallots, ginger, and onion until fragrant.
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Add potatoes & water
Add potato chunks, stir-fry briefly, then pour in 200–250ml of water. Cover and simmer for 5 minutes.
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Season
Add light soy sauce, oyster sauce, sugar, and a bit of dark soy sauce to colour.
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Add back the chicken wings
Return wings to the pan and simmer for another 5–7 minutes until potatoes are tender.
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Finish
Drizzle with sesame oil, taste and adjust seasoning. Serve hot.
