10                    Chicken wings
   2      medium        Russet potatoes
   1      medium        Yellow onion
   1                    Garlic clove -- crushed
   1                    Ginger chunk -- crushed
          of            a quarter)
   2      tablespoons   Oil
   1      teaspoon      Salt
   1      tablespoon    Curry
   1      tablespoon    Sugar
   2      tablespoons   Sherry
     1/2  cup           Chicken broth
   2      tablespoons   Oyster sauce
   1      tablespoon    Catsup
   2                    Green onions stalks -- cut into 1 inch leng
PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at joint.
Peel and cut potatoes into chunks and slice onion into small wedges. COOKING:
In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil and brown ginger,
garlic and chicken wings for 4 minutes. Add rest of ingredients except green
onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the
day. Chicken and potatoes taste better after several hours in the sauce. It's
great the next day. COMMENTS: Some people are quite surprised that the Chinese
use potatoes in their cooking. It is quite a common vegetable in southern
China, although not served the same way as the westerners do. Curry is the
most popular seasoning for potatoes. Another is 5 spice powder.