Dry Pot Chicken Wings and Shrimp

Dry Pot Chicken Wings and Shrimp

Ingredients

• 20 shrimp
• 8 chicken wings
• 1 potato
• 1 onion
• 1 cilantro
• 1 celery
• to taste light soy sauce
• to taste cooking wine
• to taste oyster sauce
• to taste cornstarch
• half bottle dry pot sauce
• 1 garlic

Instructions

1. Trim the shrimp heads and legs, then cut a slit along the back for better flavor absorption. (When removing the head, you can pull out the vein in one motion.)
2. Coat the shrimp in cornstarch and deep-fry until golden and crispy on the surface.
3. Cut the chicken wings in half at the joint.
4. Marinate the wings with garlic, ginger, oyster sauce, light soy sauce, and cooking wine for a while.
5. Coat the wings in cornstarch and deep-fry until golden and crispy on the surface.
6. Deep-fry the potato strips until golden as well.
7. Sauté the garlic until fragrant, then add the dry pot sauce.
8. There are many dry pot sauce bases available online — I used this one.
9. Add the chicken wings, shrimp, and potatoes, then toss in the cilantro, celery, and onion.
10. Add a splash of soy sauce to adjust the seasoning, stir-fry everything evenly, and it's ready to serve.