SWISS CHICKEN WINGS RECIPES

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SWISS CHICKEN WINGS RECIPE | GOURMET TRAVELLER



Swiss chicken wings recipe | Gourmet Traveller image

This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.

Provided by Tony Tan

Categories     

Total Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 7

500 grams chicken wingettes and drumettes (about 16 mixed pieces)
250 ml (1 cup) dark soy sauce (see note)
100 grams rock sugar (see note), or to taste
6 thin slices of ginger
2 star anise
2 tbsp Worcestershire sauce
Thinly sliced spring onion and steamed jasmine rice (optional), to serve

Steps:

  • Cover chicken with water in a large saucepan and bring to the boil over medium heat. Drain and rinse under cold water.
  • Add remaining ingredients and 250ml water to a large saucepan and bring to the boil. Reduce heat to medium and simmer until sugar melts (5 minutes). Add chicken and simmer until cooked through and it takes on a dark hue (20 minutes). Remove chicken with a slotted spoon and continue to simmer sauce until thick and reduced (5 minutes).
  • Pour sauce over chicken, scatter with spring onion, and serve with steamed rice.

Nutrition Facts : ServingSize Serves 4

SWISS CHICKEN WINGS RECIPE | GOURMET TRAVELLER



Swiss chicken wings recipe | Gourmet Traveller image

This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.

Provided by Tony Tan

Categories     

Total Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 7

500 grams chicken wingettes and drumettes (about 16 mixed pieces)
250 ml (1 cup) dark soy sauce (see note)
100 grams rock sugar (see note), or to taste
6 thin slices of ginger
2 star anise
2 tbsp Worcestershire sauce
Thinly sliced spring onion and steamed jasmine rice (optional), to serve

Steps:

  • Cover chicken with water in a large saucepan and bring to the boil over medium heat. Drain and rinse under cold water.
  • Add remaining ingredients and 250ml water to a large saucepan and bring to the boil. Reduce heat to medium and simmer until sugar melts (5 minutes). Add chicken and simmer until cooked through and it takes on a dark hue (20 minutes). Remove chicken with a slotted spoon and continue to simmer sauce until thick and reduced (5 minutes).
  • Pour sauce over chicken, scatter with spring onion, and serve with steamed rice.

Nutrition Facts : ServingSize Serves 4

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