Friday, February 28, 2014

AFF Hong Kong Macau: Swiss Wings

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! 

Source:  Wendyinkk
Yield: Serves 2 pax

300g chicken wings (about 6 pieces)
1 medium bowl of icy cold water

Poaching liquid
100g rock sugar
50g dark soya sauce *I used LKK*
30g light soya sauce *I used LKK*
1tsp Shaoxing wine
250ml water
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.