Chicken wings braised in ginger and soy recipe

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This dish is made using sato-imo, also known as taro potatoes, which have a delicious creamy texture when thoroughly cooked. As sato-imo are not readily available, baby potatoes-or any boiling potato or yams-may be used instead. Tasty and easy to prepare, more vegetables can be added to make a complete one-dish meal.


  • 1 lb (500 g) chicken wings
  • 3 tablespoons sake
  • 2 teaspoons oil
  • ¾ in (2 cm) young ginger, sliced
  • 5 green onions (scallions), cut into sections
  • 14 oz (400 g) baby potatoes or sato-imo potatoes, peeled
  • 2-3 tablespoons soy sauce
  • 2 teaspoons dark soy sauce or tamari soy sauce
  • 2-3 teaspoons sugar
  • 12 snow peas or sugar snap peas
How to Make It
  1. Marinate the chicken wings in the sake for 30 minutes. Heat the oil in a pan and stir-fry the wings until they change color. Add the ginger, green onions and enough water to just cover the chicken. Cover the pan and simmer for 5 minutes.
  2. Add the potatoes, soy sauce and sugar, and stir. Simmer, covered, over medium heat for 20 minutes or until potatoes are soft.
  3. Blanch the snow peas in lightly salted water and set aside.
  4. Dish the chicken wings and potatoes into four bowls and serve warm with snow peas on the side.

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