Home-styleEasy 40 min serves 2

Potato Stewed Chicken Wings (土豆炖鸡翅)

Name: Potato Stewed Chicken Wings (土豆炖鸡翅)
Total time: 40 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken wings, halved; potato, cut into chunks; ginger, sliced; scallions, cut into sections; light soy sauce; Shaoxing wine; rock sugar; neutral oil

土豆炖鸡翅 · tu dou dun ji chi

家庭快手版 · Home version: Hearty stew with tender wings and creamy potatoes in savory broth.

Potato stewed chicken wings is the ultimate comfort stew — chicken collagen enriches the broth while potatoes absorb all the savory flavor.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy Comfort Food One-Pot

Ingredients

chicken wings, halved鸡翅切半🛒 local8 (about 500 g)
potato, cut into chunks土豆块🛒 local2 medium (about 300 g)
ginger, sliced姜片🛒 local3 slices
scallions, cut into sections葱段🛒 local2 stalks
light soy sauce生抽🏮 asian2 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
rock sugar冰糖🛒 local1 tsp
neutral oil食用油🛒 local1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Score wings. Blanch 2 minutes. Remove and pat dry.
焯水
🔍 Look for 2 minutes
Visual: 鸡翅紧实表面干Wings firm, surface dry
You know it's right when: No pink
2Heat oil medium. Sear wings 3 minutes per side until golden.
煎鸡翅
🔍 Look for Medium heat 3 minutes
Visual: 鸡皮深金黄Deep golden skin
You know it's right when: Crisp
3Add ginger, scallions, stir 30 seconds. Add soy, Shaoxing, sugar.
爆香料
🔍 Look for Medium heat 30 seconds
Visual: 香料滋滋作响Aromatics sizzling
You know it's right when: Fragrant
4Add 2 cups hot water. Bring to boil, skim foam.
加水烧
🔍 Look for
Visual: 汤汁深褐清澈Broth dark and clear
You know it's right when: Foam removed
5Add potato chunks. Cover, reduce to low. Simmer 20 minutes.
炖土豆
🔍 Look for Low heat 20 minutes
Visual: 汤汁微滚Gentle bubble
You know it's right when: Potato fork-tender
6Uncover, raise heat. Reduce sauce 5 minutes until coating. Serve.
收汁
🔍 Look for High heat 5 minutes
Visual: 酱汁浓稠油亮Sauce glossy thick
You know it's right when: Coats spoon

Tips

· Potato absorbs flavor — taste and adjust salt.
· Do not stir too much — potato breaks easily.
· Use waxy potatoes for stewing.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide