This is really easy and yummy! In fact, I did it twice within a week.
The second attempt was reusing the leftover poaching liquid from the first time since there was a lot of it remaining. I cooked and brought the second batch to a barbeque (just to reheat since it was cooked, thus lessening the time it gets on the pit), and everyone loved it.
Thanks for the keeper recipe, Wendy!
SWISS CHICKEN WINGS
Yield: Serves 2 pax
300g chicken wings (about 6 pieces)
1 medium bowl of icy cold water
100g rock sugar
50g dark soya sauce *I used LKK*
30g light soya sauce *I used LKK*
1tsp Shaoxing wine
1/2piece stock cube (omit if using liquid stock)
1 spring onion (use only the white part)
3 slices ginger
1/ Bring a liter of water to boil in a saucepan, and when water comes to a boil, put in the chicken wings and let them cook for 1 minute or until the skin firms up and the bones have set its shape.
2/ Remove them from the pot and dunk them into the icy cold water immediately and let them sit in the cold water bath for 5 minutes.
3/ Combine all the poaching liquid ingredients in a pot and bring it to a boil, then lower the fire to simmer with the lid on till the rock sugar has melted.
4/ Remove ginger and spring onion before putting in the chicken wings and let it gently simmer for 15 minutes without the lid.
*The poaching liquid was sufficient to cover the chicken wings as no high heat was used to bring it back to a boil.*
5/ Fish out the chicken wings from the poaching liquid and serve.
I am submitting this to Asian Food Fest (AFF) - Hong Kong Macau (January/February 2014)
hosted by Annie of Annelicious Food.