10 Chicken wings 2 medium Russet potatoes 1 medium Yellow onion 1 Garlic clove
crushed 1 Ginger chunk :
crushed of a quarter) 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 Green onions stalks -- cut into 1 inch leng 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.