{"id":1673,"date":"2013-02-01T14:58:34","date_gmt":"2013-02-01T06:58:34","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=1673"},"modified":"2015-05-22T14:59:51","modified_gmt":"2015-05-22T06:59:51","slug":"chinese-recipe-stewed-chicken-wing-with-potato-and-onion","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-stewed-chicken-wing-with-potato-and-onion\/","title":{"rendered":"Chinese Recipe : Stewed Chicken Wing with Potato and Onion"},"content":{"rendered":"

<\/p>\n

\"\"<\/a><\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0Chicken Wing<\/span><\/td>\n\u00a08 pieces<\/span><\/td>\n<\/tr>\n
\u00a0Onion<\/span><\/td>\n\u00a02 pieces<\/span><\/td>\n<\/tr>\n
\u00a0Potato<\/span><\/td>\n\u00a0600 g<\/span><\/td>\n<\/tr>\n
\u00a0Shallot<\/span><\/td>\n\u00a02 cloves<\/span><\/td>\n<\/tr>\n
\u00a0Celery<\/span><\/td>\n\u00a0180 g<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0– For boiling Chicken Wing –<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Chinese Rice Wine<\/span><\/td>\n1 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Ginger<\/span><\/td>\n1 slice<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0– For Stir-fry Onion –<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n2 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Water<\/span><\/td>\n1 cup<\/span><\/td>\n<\/tr>\n
\u00a0Ginger<\/span><\/td>\nFew Slices<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0– For pan-fry Chicken Wing –<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Oil<\/span><\/td>\n1 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Light Soy Sauce<\/span><\/td>\n1.5 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0– For Stewing –<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Water<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0Salt<\/span><\/td>\n\u00a01 tsp<\/span><\/td>\n<\/tr>\n
\u00a0Sugar<\/span><\/td>\n\u00a01 tsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\"\"<\/a><\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a01. Peel and cut Potato into pieces. Shred onion.<\/span><\/p>\n

\u00a0
<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2. Peel and slice Shallot and ginger.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Tear old veins off the celery, cut it into lengths.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4. Bring water to boil with Ginger and 1 tbsp of Chinese Rice wine. Add Chicken Wing and cook until the water boiling again for removing the frozen taste. Drain and cut it into pieces.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5. Heat the wok with 2 tbsp of Oil, Shallot and Ginger over slow heat. Add Spring Onion. Fry the Spring onion\u00a0 until color is changed to golden. Add 1 cup of water and mix it well. Then, switch it to a pot.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6. Heat 1 tbsp of oil on medium heat. Fry chicken wing until the skin color is changed to golden. Add 1.5 tbsp of Light Soy Sauce. Stir-fry until the Light Soy Sauce is absorbed. Switch the Chicken Wing to the pot. Do not wash the wok.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

7. Stir-fry Potato until color is changed to golden. Switch the potato to the pot.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

8. Add water until the water almost cover the ingredients. Add celery, 1 tsp of Sugar and 1 tsp of Salt. Cover the pot and bring water to boil over high heat. Then turn the heat to slow and stew for 45 minutes.<\/span><\/p>\n


<\/span><\/p>\n

\"\"<\/a><\/p>\n

9. Serve!<\/span><\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0Chicken Wing \u00a08 pieces \u00a0Onion \u00a02 pieces \u00a0Potato \u00a0600 g \u00a0Shallot \u00a02 cloves \u00a0Celery \u00a0180 g \u00a0 \u00a0 \u00a0– For boiling Chicken Wing – \u00a0 \u00a0Chinese Rice Wine 1 tbsp \u00a0Ginger 1 slice \u00a0 \u00a0 \u00a0– For Stir-fry Onion – \u00a0 \u00a0Oil 2 tbsp \u00a0Water 1 cup \u00a0Ginger Few Slices \u00a0 \u00a0 \u00a0– For pan-fry […]<\/p>\n","protected":false},"author":1,"featured_media":1686,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,108,82],"tags":[727,53,725,726,242,724,732,730,729,728,733,250,79,731],"class_list":["post-1673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-stew-","category-stir-fry-","tag-celery","tag-chinese-recipe","tag-onion","tag-potato","tag-shallot","tag-stewed-chicken-wing-with-potato-and-onion","tag-732","tag-730","tag-729","tag-728","tag-733","tag-250","tag-79","tag-731"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=1673"}],"version-history":[{"count":17,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1673\/revisions"}],"predecessor-version":[{"id":5488,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/1673\/revisions\/5488"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/1686"}],"wp:attachment":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=1673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=1673"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=1673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}