Comment setting has been removed. If you have any question, please drop me an email (check at About Me & Contact). Thanks.

Thursday, December 12, 2013

Hong Kong Style Swiss Chicken Wings 瑞士汁雞翼

Hong Kong Style Swiss chicken wings 瑞士汁雞翼 is a popular dish in Hong Kong but I missed to try out this dish during my visit to Hong Kong last time. Anyway, I tried out this dish the other day, it was succulent and delicious (enjoy it while hot, when turned cooled, it tasted hard ). This dish name called  瑞士汁雞翼 not because it came from Switzerland (瑞士 in Chinese). According to here, In 1860, there’s a HK style Western restaurant called Tai Ping Koon Restaurant (太平館餐廳).  The founder invented a sweet soy type of wings.  A tourist tried it and adored it.  He asked the waiter about the name of the dish.  The waiter’s reply was “Sweet Wings…”.  Due to confusion of Chinglish, the tourist mistaken it as “Swiss Wings”.  Therefore, the funny name has since lasted until the modern days.

scw4 copy

I adapted this recipe from Hong Kong famous foodie 阿蘇 . And I remembered one of her braised chicken recipe, she use this type of mushroom flavoured of soy sauce, as she said this type of soy sauce able to get nice dark beautiful colour after braised. ..And don't worry it will not taste the mushroom taste..

The challenge of this Swiss chicken wings is to get the right taste, the chicken wings must not taste overly sweet instead it has to taste with a bit of saltiness.

scw1 copy

Hong Kong Style Swiss chicken wings 瑞士汁雞翼

12 chicken mid-wings ( or more)

scw copy
1cup soy sauce (superior dark soy sauce)
1cup water
200g rock sugar
1 spring onion, cut 1” lengthwise
3 slices ginger
2 star anise
1tbsp Shaoxing wine

  1. Bring water to a boil and immerse wings and let boil for 1min. Put the wings in a bath of ice water as this will make the skin tasted crunchy and not easy broken.
  2. Add all ingredients in a large pot, bring to boil over medium heat.
  3. Turn off the heat, and put the chicken wings ( skin side down) and cover the lid, and stand for 10mins.Turn the wings once and stand for another 10mins to ensure all sides are nicely coated with the sauce. (If you feel the sauce is cooling down, turn on to low heat. Turn off the heat once it has turned hot).
  4. Serve immediately once done. You may use the same stock (frozen it) and repeating making this chicken wings later.
reference: refer to this video, recipe by Sonia aka Nasi Lemak Lover
Blog Widget by LinkWithin