Swiss Sauce Chicken Wings

Overview

Swiss sauce chicken wings is a Hong Kong marinated dish. The preparation is similar to ordinary marinated chicken wings. The difference is that ordinary marinated chicken wings are salty, while Swiss sauce is sweet, so it is also called marinated sweet chicken wings. In addition to using star anise, tangerine peel and other spices, the Swiss sauce is also cooked with rock sugar and marinade. Put the chicken wings in the sweet brine and then soak them. Remove them and eat them hot. The chicken wings are not only tender and smooth, but also have a hint of sweetness. The taste is great! (Excerpted from Baidu Encyclopedia) This matter is also recorded in historical materials. It is said that one day some foreigners went to a restaurant to eat a dish called soy sauce wings. They thought it was so sweet and delicious, so they kept saying "Sweet!". The waiter's English was not good, so he went to ask a comprador, but there was information loss during the transmission process, and he pronounced it as Swiss. The comprador said: This is Switzerland. So the name of this dish was decided, and the sauce was also called Swiss sauce. (Excerpted from Zhihu.com) I also searched for some information on the Internet and combined it, it was indeed good. At first, the boss thought the color was darker and was skeptical. I said, don’t be subjective, just taste it before making a conclusion. Who knew that he couldn’t stop eating it, pinching the chicken wings with three fingers on the left and three on the right, eating with relish and shouting that it was delicious. I told him that he would be prosperous if he listened to his wife.

Tags

• snacks
• chinese cuisine
• old man
• afternoon tea
• western food
• hong kong food
• autumn recipes
• chenpi
• cinnamon
• licorice
• light soy sauce
• old soy sauce
• rock sugar
• star anise
• stock
• whole chicken wings
• ginger
• root

Ingredients

Steps

1. 1 Cut the chicken wings between the root and the middle wing, and make two cuts on the back of the wing root and the middle wing. This will make it more flavorful;

   

2. 2 Pour the chicken wings into the pan under cold water, add a few slices of ginger, turn on medium heat, force out the blood and flesh of the wings, pick them up, and rinse with hot water;

   

3. 3 Put it into the pot with Swiss sauce, bring to a boil over high heat, then turn off medium to low heat, cook for about 20-30 minutes, then turn off the heat and simmer for about 10-15 minutes;

   

4. 4 Pick up the chicken wings, use a mesh sieve to separate the residue, let it cool, put it in a bottle, put it in the refrigerator, and save it for another use;

   

5. 5 If you are worried that the chicken wings are not flavorful enough, you can put half a rice bowl of Swiss sauce in the pot, turn on the heat, add starch water, stir constantly, cook until the juice bubbles and becomes transparent, pour it into a sauce pot or bowl, and pour it on the chicken wings when eating.