Tender, sweet and rich Hong Kong food - How to make Swiss chicken wings

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  1.Tap the shallots and ginger slices loosely with the back of a knife and set aside.

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  2.Thaw the chicken wings naturally and sprinkle with salt B On the surface of the chicken wings, use your hands to cut the chicken wings one by one, clean them thoroughly to remove the ice smell, then rinse them with water, drain them and set aside.

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  3. Prepare half a pot of water and boil it until hot.When microbubbles appear on the edge of the pot, blanch the chicken wings in the pot.Cook until the chicken offal foam comes out.Continue cooking for 30 seconds and turn off the heat.

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  4. Pour out the hot water and rinse the chicken wings clean.Immediately put it into ice water to cool down.The ice water should cover the chicken wings.This will make the chicken wings have a smooth texture and firm meat.When the chicken wings are completely cool, drain and set aside.

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  5.Put 800 ml of water in the pot, and then Add shallots, ginger slices, rock sugar, bay leaves, star anise and salt A, cook on high heat for 10 minutes, remove the ingredients from the pot after 10 minutes (if more water has evaporated, you can add more water at this time.When cooking later , the water should cover the chicken wings)

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  6.Then Add light soy sauce, dark soy sauce, chicken essence and Shaoxing wine and stir.Add the chicken wings, cover the lid, and bring the Swiss sauce to a boil.After boiling, continue to cook with the lid on for 4 minutes.Turn off the heat and continue to simmer with the lid on until the edge of the pot is not hot when you touch it.

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  7. After the edge of the pot has cooled, remove the chicken wings and use Prick the chicken wings with a toothpick.If no blood comes out when the toothpick is pulled out, it means the chicken wings are completely cooked.

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  8.Pour the remaining Swiss juice in the pot, Turn on high heat to collect the juice.Cook the Swiss sauce until it sticks to the walls when you scoop it up with a spoon.This is enough (the concentration process takes about 20 minutes).When the Swiss sauce is concentrated, add the cooked chicken wings and let them be covered with Swiss juice.Can.

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  9. Take it out and put it on a plate, this is sweet Sweet Hong Kong style Swiss chicken wings are ready! Swiss chicken wings are great for eating hot or cold! The Swiss sauce bibimbap is also very delicious!