Curried Chicken Wings (Ga Lei Gai Yik)

Course : Chinese
Serves: 1
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10 pieces chicken wings
2 medium russet potatoes
1 medium yellow onion
1 clove garlic -- crushed
1 piece ginger chunk -- crushed
2 tablespoons oil
1 teaspoon salt
1 tablespoon curry
1 tablespoon sugar
2 tablespoons sherry
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon catsup
2 medium green onions stalks -- cut into 1 inch lengths

Preparation / Directions:

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint. Peel and cut potatoes into chunks and slice onion into small wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger, garlic and chicken wings for 4 minutes. Add rest of ingredients except green onions. Bring to a boil and simmer for 1/2 hour on low heat. Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the day. Chicken and potatoes taste better after several hours in the sauce. It's great the next day. COMMENTS: Some people are quite surprised that the Chinese use potatoes in their cooking. It is quite a common vegetable in southern China, although not served the same way as the westerners do. Curry is the most popular seasoning for potatoes. Another is 5 spice powder

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