Swiss Chicken Wing (Sweet Soy Sauce Braised Chicken Wing) (瑞士雞翼)
Lunch, Dinner, Chicken, Meat
- 10 chicken wings
- 3 spring onion
- 75ml light soy sauce
- 50ml dark soy sauce
- 60g crystal sugar (冰糖)
- 1 tbsp of sugar
- 150ml water
- Defrost chicken wings, wash spring onion and chop off the roots.
Bring a saucepan of water to boil. Add spring onion and chicken wings. Cook for about 3 minutes.
Drain the chicken wings and spring onion and put them into iced water.
Add sauce ingredients to a le creuset pot or any pot that is good at keeping warmth. Bring the sauce to boil and make sure all sugar has dissolved. Adjust taste as needed. Add in chicken wings skin down and spring onion. Bring to boil for 1 minute. Turn off the heat and put on the lid.
After 20 minutes, turn on the heat and turn the chicken wings skin up. Turn off the heat and close the lid.
After 5 to 10 minutes, turn on the heat, turn chicken skin down then turn off the heat and close the lid.
After 5 minutes, the chicken wings should be done.
1. The chicken wings are cooked by soaking in the heated sauce at a relatively low temperature for prolonged time so the flesh is super tender and moist. Turning the heat on for a brief moment in between is to bring the liquid temperature back up. You can adjust the time and frequency of heating depending on the liquid temperature.
2. Turning the chicken wings make sure the wings are evenly colored on all sides.
3. The sauce can be used to make another simple dish, a jello great to be accompanied by sake or as appetiser. Pour the sauce, with the spring onion removed, into a container or mold and put in a fridge for a few hours or overnight until set. De-mold the jello on serving plate and sprinkle some chopped spring onion on top. Done!
Tableware used in the photo is made by Ceramics by Key