Urban legend has it that Hong Kong Swiss Wings were named this way because of mispronunciation. It was supposed to be Sweet Wings but because of poor pronunciation, people heard it as Swiss Wings and so Swiss Wings became the name of this dish in Hong Kong. This is a wonderful chicken recipe. I salute the chef from Tai Ping Koon (a Hong Kong restaurant) who invented this because this is so yummy. You can drench the wonderful gravy over instant noodles and voila - you have yourself a wonderfully tasty meal...yum yum.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients
Serves 4
8 pieces of chicken wings
5 thin sliced ginger
1 piece cinnamon bark
2 pieces star anise
2 thumb size rock sugar
5 - 6 pieces of shallot
2 pieces of bay leaves
1 stalk of spring onion
1 teaspoon of concentrated chicken stock or 1 chicken stock cube
1/2 teaspoon salt
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 tablespoons shaoxing wine
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