9 pcs chicken mid joint wings
3 mini potatoes (cut to bite size)
1 medium carrot (cut to bite size)
1 tbsp chu hou paste
1 tbsp minced garlic
3 tbsp oil
Water
Marinade
1/2 tbsp sugar
1/2 tsp pepper
1 tbsp soy sauce
1 tsp garlic powder
1 tbsp shaoxing wine
Steps
1. Marinate the chicken wings with the marinade for at least 1/2 hr.
2. Heat up the oil in a deep set skillet and fry the minced garlic till fragrant and golden brown, add & fry potatoes and carrots for a couple of minutes then add chicken wings.
3. Once the chicken wings are browned, add just enough water to cover the ingredients in the skillet.
4. Stir in the chu hou paste till dissolved and bring to a quick boil before lowering the heat to simmer till the potatoes and carrots are softened and the gravy thickens to your desired consistency.
5. Bon appétit!