Hong Kong style Swiss sauce chicken wings 瑞士雞翼

chinese and english recipe/ instructions below

材料:
1. 8 只雞翼, 切 2段, 去毛和洗淨
2. 1 粒八角
3. 1/3 荼匙花椒, 大約 25 粒
4. 2 段 4 cm 長青蔥頭
5. 1 湯匙薑碎
6. 1/3 塊片糖
( 2. 至4. ) 放入茶包

調味料:
1. 1 湯匙Rum 酒
2. 1 湯匙生抽
3. 1 湯匙老抽
4. 1 湯匙 worcester sauce
5. 1 湯匙毫油 oyster sauce
6. 1/3 茶匙鹽
7. 150 ml 水( 先放 50 ml 水和調味料混合)

做:
我的電爐有 9 個不同熱度, 最高是 9 度.

沸水放入半荼匙鹽和雞翼煮滾後, 教最低 1 號火煮2 分, 關火, 焗5 分後取出, 洗淨和再看有毛否? 放濾器去水.

pan 燒, 教火5 度, 放入1 湯匙油, 1 湯匙薑碎和混合香料茶包, 放入雞翼, 中間放 1/3 塊片糖, 煎雞翼兩面淺架啡色.
倒入調味混合料, 教火3 度, 蓋面煮 3 分後, 把雞翼反身, 放入 100 ml 水煮5 分, 又把雞翼反身再煮5 分, 關火, 在熱爐上焗 10 分.

放碟, 放汁和半湯匙麻油, 放些青蔥片在面.

Ingredients:

1. 8 chicken wings, cut in pieces, wash and clean
2. 1 piece of star anise
3. 1/3 tsp Sheguan pepper. around 25 pieces
4. 2 x 4 cm long spring onion slices
5. 1 tbsp chopped ginger
6. 1/3 bar of brown sugar
( put 2. to 4. in a tea bag )

marinade:
1. 1 tbsp Rum
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp worcester sauce
5. 1 tbsp oyster sauce
6. 1/3 tsp salt
7. 150 ml water, ( mix 50 ml water with the marinade)

Category:

Education

Tags:

• 中國
• 廣東
• 香港
• 瑞士雞翼
• 紅燒
• 說廣東話
• 食譜
• 指導
• 廚房
• 料理
• 好食
• 容易
• 簡單
• Tipps & Tricks
• chicken
• wings
• swiss
• sweet
• Hongkong
• china
• cantonese
• cooking
• tutorial
• how
• to
• cook
• chef
• soy
• sauce
• food
• rice
• noodle
• Chinese
• Taiwan
• Chinatown
• fish
• asian
• cuisine
• recipe
• diy
• kitchen
• dish
• dim
• sum

[ivorychau]

鏡 頭 出 現 的 " 竹 筲 箕 " 洗 紫 菜 ， 沒 有 比 此 更 好 的 工 具 了 。

惟 今 已 賣 少 現 少 耳 。

[wantanmien]

@ivorychau 你好, 真有眼光. 29 年前在香港買的.

[karenleo9]

I found yr step very clear and straight forward. Watch both yr "ma lai go" + this swiss chicken wings videos....u are the best speaker , clear and easy understand. Thumps up !

[wantanmien]

@karenleo9 Hi, thank you so much for the support. I am very happy. Have a lovely day :-)

[ebi626]

@xHuniiSweetx

u may take a look at "Tai Ping Koon restaurant" website ~

[xHuniiSweetx]

@ebi626 yeah but i cant read cantonese :((

[ebi626]

@xHuniiSweetx

u go to 太平館 website , u would find the answer

[Gin520]

i would personally suggest not to boil the wings with water, there won't be enough chicken juice in the wings after that. Not to mention, after boiling the wings, it won't absorb the sauce taste into the wings as much as if u have it fried first, and then add the sauce in and boil it. That way, the Skin would have turned brown, while the meat is not fully cook yet. This allows the meat to absorb the taste of the sauce. In addition, there will still be chicken wing juice inside.

[rathlone]

@xHuniiSweetx hi, there's an entry on wikipedia under "Swiss Wing"

[xHuniiSweetx]

what is swiss sauce ? i never heard of it (im from hk btw)

[MSTRACYCAT]

@luikelvin1 我反而覺得她的廣東話很標準.現在港澳人很難有.