薯仔炆雞翼是一道總會給我很窩心的一道菜色，感覺就是老少咸宜。原來這道家庭料理也有日本版本，做法非常簡單，深受日本家庭歡迎。大家不妨也煮起來，跟家人和朋友們一起嚐味，享受暖心的一頓家庭料理。
橄欖油 1湯匙 ｜ 1 tablespoon olive oil
雞翼8至10隻 | Chicken wings 8-10
鰹魚湯 1杯 | Dashi Broth 1 cup
男爵薯仔 5個切半 | Japanese Dangshaku 5 cut in halves
日本豉油 2湯匙 | Japanese soya sauce 2 tablespoons
味琳 2湯匙 | Mirin 2 tablespoons
清酒 1湯匙 | Sake 2 tablespoon
京蔥 1條切段 | Chinese Leek 1 sectioned
糖 2茶匙 | Sugar 2 teaspoons
無鹽牛油 10g | Unsalted butter 10g
做法：
雞翼先用鹽醃味約30分鐘
Season the chicken wings with salt for 30 minutes
預熱煎鍋，加橄欖油，將雞翼兩面煎至褐色
Add olive oil into frying pan and sear chicken wings on both sides until brown
加鰹魚湯，煮至微滾
Add dashi broth and bring to a boil
放入薯仔，並加豉油、味琳、清酒及京蒽
Add potatoes , soy sauce , mirin , sake and Chinese leek
用中火煮至收汁，薯仔熟透，加糖調味
Cook over medium flame and sauce has been reduced and potatoes cooked. Add sugar to taste
熄火後再加入少量無鹽牛油，可以撤上黑芝麻以作點綴
Turn off the heat and drop a knob of butter into the stew. Top with toasted black sesame seeds to garnish .
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