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1
Cut the potatoes into bite sized pieces and soak in a bowl of water.
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2
Cut up the carrot into bite sized pieces too.
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3
Slice the onion into 1cm wide wedges.
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4
Heat up the olive oil in a pan and stir fry the garlic so that it doesn't burn.
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5
When it is fragrant, add the chicken wings and sake, and fry until browned.
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6
Add the onions and stir fry until wilted.
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7
Add the potatoes and carrot too and stir fry until the edges of the potatoes turn translucent.
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8
Make the canned tomatoes ready.
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9
If using whole tomatoes, crush them and take off the stems and and skins.
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10
Chopped tomatoes can be used as-is.
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11
Add the tomatoes to the pan from Step 3!
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12
Add the soup stock cubes, salt, sugar and bay leaf.
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13
Once simmering, lower heat to medium-low.
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14
Skim off any scum.
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15
Stir occasionally to prevent it from burning.
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16
The photo for Step 5 shows how it looks after simmering for 10 minutes.
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17
Quite a lot of moisture has come out of the vegetables compared to Step 4.
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18
You can add beans and so on if you like too.
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19
Use canned chickpeas or red beans to save time and effort.
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20
This photo shows how it looks after simmering for 30 minutes.
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21
Simmer for at least 30 minutes.
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22
When the sauce has thickened slightly it's done.
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23
Serve with grated cheese or dried basil to taste.
