This was one of the first few dishes that I learned how to make when I was living in Australia. It’s always so comforting to enjoy this with a steaming bowl of white rice on a winter night. I love to douse my rice with the braising sauce, slowly savour the tender chicken, and enjoy the melt in the mouth braised potatoes. It just warms me inside out.
You can make it even simpler by omitting star anise and cinnamon stick. I like to use it because it adds more depth to the dish, and gives it a very warm flavour. My girls, who aren’t too adventurous when it comes to trying new dishes, loved it. All I needed to tell them was to at least try a small bite, and they needed no additional convincing to finish their meal. They even asked for more sauce to go over their rice! I think they got it from their mama! LOL!
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- 10 chicken mid wings
- 2 tbsp dark soy sauce
- 1-2 tbsp light soy sauce (to taste)
- 1/4 tsp Chinese 5 spice powder
- 1/2 tsp brown sugar
- 1 cup water
- 1 tsp sugar (white or brown is fine)
- 1/2 cinnamon stick
- 1 star anise
- white pepper to taste
- 1 large potato, halved lengthwise & cut into 1 inch pieces
- 3 cloves garlic, lightly smashed
- 1 inch thumb ginger, sliced into 5 pieces
- 2 tsp sesame oil
- Spring onion to garnish
- Marinate chicken mid wings in all the marinade ingredients for at least 15 minutes.
- Heat a large saucepan or pot on medium high heat.
- Saute garlic and ginger until it starts to brown.
- Then add chicken only, reserving the marinade.
- Brown chicken, and add cinnamon stick, star anise, reserved marinade, potatoes and water.
- Bring to a boil, add sugar, reduce heat to a simmer.
- Cook for 20-25 minutes. Until potatoes and chicken is tender, and liquid reduced.
- Season to taste with more soy sauce if needed.
- Remove from heat and serve.