Cut the potatoes into bite sized pieces and soak in a bowl of water. Cut up the carrot into bite sized pieces too. Slice the onion into 1cm wide wedges.

Heat up the olive oil in a pan and stir fry the garlic so that it doesn't burn. When it is fragrant, add the chicken wings and sake, and fry until browned.

Add the onions and stir fry until wilted. Add the potatoes and carrot too and stir fry until the edges of the potatoes turn translucent.

Make the canned tomatoes ready. If using whole tomatoes, crush them and take off the stems and and skins. Chopped tomatoes can be used as-is. Add the tomatoes to the pan from Step 3!

Add the soup stock cubes, salt, sugar and bay leaf. Once simmering, lower heat to medium-low. Skim off any scum. Stir occasionally to prevent it from burning.

This photo shows how it looks after simmering for 30 minutes.