Hong Kong swiss chicken wings

 

 

 

I discovered this while watching Hong Kong drama. The title of the show is "Best Selling Secrets"  The characters in this drama made it  sound really special and tasty. When my family and I went to Hong Kong for a holiday, we went to this very old and established restaurant called Tai Ping Koon whose speciality is swiss chicken wings.

Basically it is soya sauce chicken wings and there's a story  as to why it is known as swiss chicken wings.  Apparently a German customer who tried it liked it very much and would keep going back for it.  As there was a bit of difficulty on his part communicating with the cantonese speaking waiter, he would just say "sweet chicken wings".  The waiter translated it into cantonese and called out to the kitchen " 瑞士鷄翼 and that's how it got its name.

Ingredients

10 chicken wings

200ml superior black soya sauce

200ml knor swiss chicken broth

2 pcs anise, 2 pcs clove, 2 sticks cinnamon

200 gms rock sugar

1/2 tsp salt

2 slices ginger

1 stalk spring onion

ice and water

Method

Boil water with ginger and spring onion

Blanch chicken wings to remove blood

Remove and soak in ice water till the skin plumps up.

This step is important as the skin is plumped up and will not tear during braising

Must use lots of ice

Preparing sauce

Pour soya sauce, chicken broth, spices, rock sugar, salt ina pot

Boil till sugar is dissolved

Lower fire and simmer for 10 mins

Place wings skin side down and cook for 5 mins

Turn off fire and leave in pot covered for 15 mins

Do a taste test first before serving

Make sure wings are evenly coated with sauce

Arrange wings nicely on plate and serve without sauce

P.S. At Tai Ping Koon, the wings are served without sauce but if you like, you can always serve the sauce with the wings You can also freeze the leftover sauce for cooking pork or chicken on another day.