【Chicken wings and baby potatoes in soy and balsamic vinegar sauce】
Baby potatoes and chicken wings soy and balsamic vinegar sauce, very delicious combination.
Prepare time: 10 minutes
Cook time: 35 minutes
Serves: 6 serving
1) 22 chicken drumettes or chicken wing mid-sections washed and pat dry, 15 baby potatoes;
2) 10 small dried Chinese mushrooms, 10g dried black Chinese fungus;
3) 2 tbsp avocado oil, 1 green onion rinsed and chopped, 10 g ginger sliced;
4) 1 tbsp balsamic vinegar, 1.5 tbsp brown sugar, 1 tbsp light soy sauce, 1 tbsp premium soy sauce, 1 tbsp dark soy sauce, 3/4 tsp salt, 1.24 cups water;
5) 1 tsp sesame oil.
1: Ahead of time, soak dried mushrooms and black fungus in cold water for a couple of hours, rinse with water and drain. Peel the skin of potatoes, rinse with water and then cut the potatoes into 4 equal potions (Picture 1).
2: Heat 1.5 tbsp olive oil in a non-stick sauté pan over medium-high heat, sauté chopped green onion and sliced ginger for 30 seconds. Add chicken wings (Picture 2), stir and cook for 3-4 minutes until a little bit brown outside (Picture 3).
3: Add mushrooms and black Chinese fungus (Picture 4), stir and cook for a minute, then add all ingredients of Ingredient 4) (Picture 4), bring to boil. Reduce to medium-low heat and cover with the lid, simmer for 20 minutes, stir occasionally.
4: Add potatoes, stir and cover with the lid, cook for another 15 minutes, stir occasionally.
5: Remove the lid and cook on medium-high heat until the sauce is reduced down to about 2 tablespoons. Add 1 tsp sesame oil, stir to mix. Transfer to a serving plate and serve immediately.