Cherry & Dennis Helper Habitat
Hong Kong Swiss Sauce Chicken Wings
港式瑞士汁雞翼
Recipe overview
Chicken wings are blanched with ginger and spring onion, then gently braised in the sweet soy and star-anise sauce found in Hong Kong soy-sauce Western restaurants.
01
Ingredients
Main ingredients
- 1 kg chicken mid-wings
- 30 g ginger
- 3 stalks spring onions
Swiss sauce
- 120 ml light soy sauce
- 2 tbsp dark soy sauce
- 60 g rock sugar
- 2 pieces star anise
- 700 ml water
02
Tools
- cutting board
- knife
- large bowl
- heavy pot
- wooden spoon
- measuring cup
03
Steps
Step 1
Rinse and dry the chicken wings
Rinse and dry the chicken wings.
Step 2
Slice ginger and cut spring onions into sections
Slice ginger and cut spring onions into sections.
Step 3
Put wings in cold water with half the ginger and spring onion
Put wings in cold water with half the ginger and spring onion.
Step 4
Boil for two minutes, drain and rinse
Boil for two minutes, drain and rinse.
Step 5
Add water, both soy sauces, rock sugar and star anise to the pot
Add water, both soy sauces, rock sugar and star anise to the pot.
Step 6
Add remaining ginger and spring onion and dissolve the sugar
Add remaining ginger and spring onion and dissolve the sugar.
Step 7
Add wings and return the sauce to a gentle simmer
Add wings and return the sauce to a gentle simmer.
Step 8
Cover and braise over low heat for twenty minutes
Cover and braise over low heat for twenty minutes.
Step 9
Turn the wings every five minutes
Turn the wings every five minutes.
Step 10
Check that the thickest wing reaches 74°C
Check that the thickest wing reaches 74°C.
Step 11
Uncover and reduce until the sauce is glossy
Uncover and reduce until the sauce is glossy.
Step 12
Rest the wings in the sauce for five minutes before serving
Rest the wings in the sauce for five minutes before serving.
Common mistakes
- A hard boil splits the skin and dries the meat; keep only a gentle simmer.
Tips
Soy sauce saltiness varies, so taste before reducing.
