10 chicken wings
2 medium russet potatoes
1 medium yellow onion
1 garlic clove — crushed
1 ginger chunk — crushed
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 lengths

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. 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.