Recipe:Homemade "Swiss Sauce Chicken Wings"

Hong Kong Tai Ping Koon's Swiss Sauce Chicken Wings













My Home-cooked version
Homemade "Swiss Sauce Chicken Wings"
Originally uploaded by VANnBER

Ber loves the Swiss Sauce Chicken wings in Hong Kong's Tai Ping Koon Restaurant.


Searched the net for recipe to make this.Ber said it's not exactly the same as Hong Kong's but she still eat 5pcs (mid-joint+wing tip=1 pc)at 1 go!

Recipe:
(I doubled the sauce)
瑞士鸡翼

材料：
鸡中翼１２两 chicken mid-joint wings
葱段１条 1 pc Spring Onion,cut
花椒少许(Sze Chuan Peppercorn) I skip this,cos it's spicy.)
姜２片 2 slices ginger
八角１粒 1 pc star anise

腌鸡料：
绍酒１汤匙胡椒粉少许 1 tbsp "Hua Tiao" wine, pepper

调味料：
水３/８杯 water 3/8 cup
老抽１汤匙 1 tbsp Dark Soya Sauce
o急汁１１/２汤匙... 1 1/2 tbsp lea & perrins Worceschester sauce
甜豉油４汤匙 4 tbsp Sweet Soya Sauce
片糖１/２片 1/2 pc Sliced Brown Sugar(found this in Chinese Medicine hall)

做法：
鸡翼洗净後抹乾，放入腌料拌匀，腌２０分钟
烧热２汤匙油，爆香姜片和葱段，放入鸡翼略为爆炒，浇酒，并加入八角、花椒和调味
料，一并用慢火炆煮至熟透、上色、入味及汁浓，捞出上碟，并淋上少许麻油，即成

Wash & dry chicken wings, season with marinade for at least 20min.
Heat enough oil to saute ginger and spring onion, add in chicken wings, stir fry, drizzle some wine.Add star anise,Sze Chuan peppercorn, and sauce.
Simmer at low heat till cooked. Turn up heat to to thicken the sauce. Drizzle some sesame oil before serving.

( I read that the sauce can be re-used.I strain it, then chill it.Next day add into fresh chicken wings and hard-boiled eggs/quail eggs,and simmer again!)