Cantonese Swiss chicken wings
Chinese Cooking Demystified · ♥ 6.2K likes · 180.5K views · 8 min video
Read about wings in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 750 ml stock
- ½ whole cinnamon stick
- 4 whole dried bay leaves
- 2 whole star anise
- 1 whole Chinese black cardamom pod
Put 750 ml stock in a pot with half a cinnamon stick, four bay leaves, two star anise and a black cardamom pod; bring to a heavy simmer over medium and simmer 20 to 30 minutes until reduced by about half; remove the spices.
- 6 tbsp light soy sauce
- 6 tbsp dark soy sauce
- 6 tbsp Taiwan thick soy sauce
- 100 g slab sugar or dark brown sugar
In a saucepan combine the roughly 375 ml of spiced stock with six tablespoons each of light, dark and Taiwan thick soy sauce and 100 g slab or dark brown sugar; dissolve the sugar to make the Swiss sauce.
Making the Swiss sauce
- 10 whole chicken wings
Blanch ten wings in boiling water about two minutes, rinse under cool water and soak in an ice bath at least five minutes to plump them.
- ice bath
Bring the sauce to a boil, add the wings and boil one minute; shut off the heat and cover.
Soak half an hour, flip, and soak at least another half hour; longer is better, even to the next day.
In a non-stick pan, cook the wings with about a quarter cup of the sauce over medium-low about five minutes until it reduces to a thick syrup.