This recipe is inspired by a restaurant in China called “胖哥俩肉蟹煲”. They have different combinations of ingredients such as shrimp, chicken wings, crab, pork ribs, and more. I like the combination of shrimp and chicken wings the most.
The restaurant version tended to have a sweeter taste, but I’ve adjusted it to a savory and spicy version to suit my personal preference.
This dish is so delicious that I will definitely cook it for my family on New Year’s Eve Dinner. The chicken wings are tender and easily fall off the bone. The shrimp are sweet with a hint of spiciness. The potatoes are soft and sticky. Thanks to the potatoes, the broth becomes thick and rich, making it perfect for pairing with rice or noodles. I believe this dish will be enjoyed without any waste.
This dish may seem complex, but it demands no advanced cooking skills. With all the ingredients and seasonings prepared, even a novice can successfully make it.
Ingredients
I based the quantities on my actual usage, so feel free to adjust certain ingredients according to your preferences.
- 8 shrimp (256g) – The type of shrimp is flexible, preferably larger ones suitable for braising. Trim the shrimp legs and antennae, and then make an incision along the back to remove the vein. Opening up the back allows the broth to penetrate the shrimp meat, enhancing the flavor.
- 10 chicken wings (260g), cut into two segments each
- 2 potatoes (263g), cut into small chunks as shown in the image below
- 2 stalks of green onions, separated into white and green parts, and cut into small segments
- 5 cloves of garlic, minced
- 2 small chili peppers, sliced
- 4 slices of ginger (see sizes in the image below)
- 1 star anise
- 400ml water
Seasoning
- 2 tablespoons oil
- 1 teaspoon Pixian Doubanjiang 郫县豆瓣酱 (broad bean chili paste)
- 1/2 teaspoon sweet bean sauce（甜面酱）
- 2 tablespoons cooking wine
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/4 teaspoon chicken bouillon powder
- Salt to taste (approximately 1/4 teaspoon)
How to Cook Clay Pot Chicken Wings with Shrimp
I use an iron pan and a clay pot to cook this dish.
Step 1. Place chicken wings in cold water, bring to a boil, and continue boiling for 1 minute. Then, rinse the chicken wings and drain the excess water.
Step 2. Heat the iron pan, add 2 tablespoons of oil, and heat it by rotating the pan. Once hot, add the prepared shrimp.
Step 3. Fry the shrimp until both sides change color and are slightly brown. Then, remove them from the pan.
Step 4. Reduce the heat to low. If the oil is not enough, add more. Add the ginger, garlic, white part of green onions, small red chilies, and the star anise. Sauté for a few moments.
Step 5. Add 1 teaspoon of Pixian Doubanjiang (broad bean chili paste), stir-fry over low heat until fragrant, and blend with other ingredients.
Step 6. Add the boiled chicken wings and continue stirring. The heat can be slightly increased, but not to the maximum, as chicken wings are prone to burning and splattering oil. Stir until coated with the seasoning.
Pour in 1 teaspoon of light soy sauce and 1/4 teaspoon of dark soy sauce. After adding soy sauces, the chicken wings will not splatter oil. Stir until well combined.
Step 7. When it becomes slightly dry, drizzle 2 tablespoons of cooking wine along the edge of the ingredients.
Wait a few seconds, continue stirring, and then pour in 400ml of water to simmer.
Step 8. Once the water boils, season with salt and 1/4 teaspoon of chicken bouillon powder. Transfer everything to a clay pot, and add potato chunks.
Step 9. Bring to a boil over high heat, then reduce to the lowest heat and simmer for 25 minutes.
Step 10. After 25 minutes, add the previously fried shrimp, and sweet bean sauce, stir evenly, simmer for 5 more minutes, and then increase to high heat to thicken the sauce.
Step 11. Garnish with the chopped green part of the green onions and it’s ready to be served.
