Dark Soy Sauce Chicken With Potato Cubes Stew

• 5 chicken wings cut into halves
• 3 inches potato Medium Size, peeled and cut into 1 cubes
• 2 tomato Medium Size, halves and seeds removed
• 3/8 inch carrot Medium Size, peeled and cut into 1 thick slices
• 2 red onion Medium, cut into wedges
• 1 teaspoon dark soy sauce Thick
• 1 teaspoon light soy sauce
• 1 teaspoon cooking wine
• 4 3/4 tablespoons hot water

1. Trim and clean the chicken wings, cut them into halves(drumlet and mid-joint), marinate with 1 teaspoon of cornflour, 1/2 teaspoon of dark soy sauce, sesame oil and cooking wine. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.
2. Heat up a saucepan or frying pan with 1 tablespoon of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot.
3. Next using the same saucepan/pan, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.
4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the hot water(water level must be able to cover the chicken).
5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken.
6. Lastly, drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections) and serve with hot steamed rice.

chicken, tomato, carrot, red onion, soy sauce, soy sauce, cooking wine, water

Taken from www.yummly.com/recipe/Dark-Soy-Sauce-Chicken-With-Potato-Cubes-Stew-1655836 (may not work)