Friday, May 24, 2013

Swiss Style Chicken Wings

If you are beginning to wonder why this dish is called Swiss-style chicken wings, don't ask. I have no idea where the name originates from, however, as far as I am concern, this dish was really popular when I was young. Go to any "tai chow", Cantonese equivalent of roadside eateries cooking dishes to order back in the days, and the owner/cook will recommend this dish to his customers particularly if there are children in the group.

The wings are heavily coated in a mix of salty sweet soy concoction, seriously, who doesn't love salt and sugar. Since Memorial Day cookout is around the corner, I figure why not make this dish for the company. True, it doesn't involve cooking the wings on the grill which contradicts with the official Memorial Day choice of cooking method. Nevertheless, who doesn't love chicken wings. There is something inherently wrong with a person who doesn't like chicken wings, pretty much like people who doesn't like chicken, period.

I can't take credit for this recipe, after all, I did copy the recipe from a fellow food blogger who goes by the name wantanmien Funny, cos the name when translate from Cantonese to English means Chinese wanton noodle. I guess she really likes noodle. I have seen many adaptations of the recipe on the Internet but hers come closes to my memory of the Swiss-style chicken wings of yesteryear. OMG, that makes me sound so old.

Without further adieu, here's the recipe.

Swiss Style Chicken Wings (adapted from wantanmien)
8 whole wings, sectioned, tips discarded
1 Tbsp chopped ginger
1 Tbsp of oil
1/3 to 1/2 piece of Chinese cane sugar (substitute with 2-3 Tbsp of dark brown sugar)
1 Tbsp of canola oil
1/2 tsp salt
water enough to boil wings
1/2 Tbsp sesame oil
Chopped scallions for garnishing

For the spice pouch (you can use either cheesecloth or disposable tea bags)
2 scallions, white part only, lightly smashed
1 star anise
1/2 tsp of Szechuan peppercorn

Sauce Mix
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp dark soy sauce
1 Tbsp rum
1 Tbsp oyster sauce
1 Tbsp Ketchup
1/3 tsp salt
50 ml water
100 ml water


1. Wash all the chicken wings, careful to remove any visible feathers. Drain in a colander.
2. In a pot, bring enough water to a boil. Place 1/2 tsp of salt into the water and all the wings into the pot.
3. Let water come back up to a boil. Cover and simmer for 2 mins. Turn off heat and let wings steamed for 3 mins.

4. Drained wings in a colander till dry.

5. Prepare the sauce mix. Combine all the ingredients, except for the 100ml water in a bowl. Stir till all ingredients melded.

6. Heat up a non-stick pan over medium heat. Place a tablespoon of canola oil into pan, the chopped ginger and the spice pouch. Saute for 1 minute.
7. Slowly, add in all the chicken wings and the cane sugar.

8. Pan fry the wings on both sides till lightly brown and sugar is all caramelized.

9. Add in the sauce mix and continue to pan fry wings till both sides are coated with the sauce. Cover and cook for 3 mins over medium low heat.
10. Add in the 100 ml water. Cover the pan and let it cook for 5 mins.
11. Flip the wings over gently, cover and continue cooking for 5 mins.
12. Check to see if all wings are coated with the sauce. Flip wings onto the other side to caramelize. Cover and cook for another 3 mins.
13. Once sauce has reduced to the desired consistency, turn off heat.
14. Let wings sit in the covered pan for 10 mins. 
15. Arrange wings on a platter. 
16. If u have leftover sauce in the pan, bring sauce up to a boil over medium heat.
17. Stir constantly till sauce reduces to a thick glaze.
18. Pour sauce over wings.

19. Drizzle 1/2 Tbsp of sesame oil over wings. Garnish with chopped scallions and serve.

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