Aomatic Sweet (aka Swiss) Wings (瑞士雞翅) is a popular dish unique to Hong Kong. There is a story behind the name of this dish. Apparently, the word “sweet” spoken by a Chinese waiter was misinterpreted as “Swiss” by a Western customer!
The use of soy sauce, rock sugar and aromatics give these chicken wings a sweet aromatic taste and a gleaming glossy look that is so appealing. They are definitely finger licking good! Mmmm…..
Video Link: https://youtu.be/w8RGQCFxbIo
- 12 chicken wings (cut at the joints into 2 pieces, discard wing tips)
- 2 cups of water
- 5 slices ginger
- 2 tbsp fried onion (use spring onion, if available)
- 1/4 cup rock sugar
- 1 1/2 star anise
- 1/2 piece cinnamon stick
- 1 cardamom pod
- 1/3 cup light soy sauce
- 2 tbsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 cup water
- Boil 2 cups of water in a pot. When the water starts to boil, add ginger and fried (or spring) onion and cook for 1 minute or two.
- Add the chicken wings. Cover and bring water to a boil.
- When the water start to boil, remove the chicken wings to an ice bath.
- Let the chicken wings sit in the ice bath until completely cool. Strain and set aside.
- Into a pot, add star anise, cinnamon stick, cardamom, light and dark soy sauces, oyster sauce, rock sugar and 1 cup water.
- Add the cooled chicken wings to the mixture.
- Bring the mixture to a boil. Turn heat to low and simmer, uncovered for 20 mins. During the simmering proces, turn the chicken wings regularly to ensure the wings are evenly coated with the sauce.
- Remove chicken wings and continue cooking the sauce to reduce it to a thick and glossy consistency.
- Once the sauce reaches a thick and glossy consistency, turn off the heat. Add the wings back into the sauce and coat them evenly with the sauce.