For our Sat's MI friends's visit, I prepared this stew dish at the night before. Because I could have enough time to change to another dish if this one didn't come out good, but it was pretty good :-P

How to Make it:
1. heat a wok at medium high, fry several pieces of chicken fat till you have enough oil in the wok
2. lightly fry 6 quarter chicken legs (with skin) on both side till each side turn to light brown
3. add about 1/3 cup of dark soy sauce; diced 1/2 a large onion; 3 red potatos cut in 2 inches length cubes; several pieces of fresh ginger; 1 table spoon of Vodka; 1/2 cup of diced spicy hot fresh pepper; salt and pepper to taste; 2 tea spoons of lemon pepper (opitional); 2 tea spoons of brown sugar, 1 table spoon of ground cumin, about 1 cup of water (enough to cover chicken legs, but not too much, otherwise will turn to watery)
4. turn the stove to low temperature (scale number is 3), slowly cook the dish with lid on for 2 hours till you are easily take out the bones, take off all the chicken skins.
5.at the next day (Sat), I reheat the dish then keep it warm in oven at 170 degree before serving.

PS: onions were almost all melted; I like to add onions in stew because Alan and I both like it's flavor and also it thickens the sauce.
And be very gentely when you pick up the chicken legs after a couple of hours cooking, otherwise the meat will fall apart, it will still taste good, but may not look attractive :-)