Chicken Wings with Potato Stew

(by Olive Ho)

1/2 t. sugar

1 t. dark soy sauce

1 t. Maggi Seasoning or additional soy sauce

1 1/2 lb. chicken wings

1 T. peanut oil or other flavorless vegetable oil, divided 6 potatoes, peeled, cut into pieces 1 T. minced garlic

1 shallot, peeled and sliced 1 T. diced green onion 2 slices ginger root 1/2 medium size onion, diced

1/4 t. salt 2/3 c. hot water 1 T. cornstarch mixed with 2 T. cold water

Combine sugar, dark soy sauce and Maggi Seasoning.

Marinate chicken wings in the mixture for 15 minutes.

Heat 1/2 t. oil in a non-stick pan over medium-high heat.

Remove chicken wings from marinade (reserve) and pan-fry until both sides are browned.

Remove chicken to a sieve over a bowl and set aside.

Add potatoes to the same pan and stir-fry for 5 minutes. Set aside. Clean and dry the pan well.

Heat pan again with 1 1/2 t. oil over high heat.

Add garlic, shallot, ginger, green onion, onion, and salt.

Stir-fry until onion is soft (about 2 - 3 minutes).

Add potatoes and stir-fry for 2 minutes. Add the chicken wings and hot water.

Bring to a boil, then lower heat to medium, cover and simmer for 15 minutes or until the potato is soft.

Add the marinade back to the pan, mixing in well.

Stir in the cornstarch mixture slowly and cook until the sauce is thickened.

(Read Scallops In My Suitcase, the story that accompanies this recipe.)