Swiss Chicken Wings (Basic)
Thera are many ways to cook this homey dish. Everyone has his or her own version. Some uses spices, others prefer to cook it plain. Of course, it will be ideal to use a premium soy sauce for this dish. The basic rule for this dish is to transform the chicken wings into sweet sticky soy sauce wings. At first I thought that this dish originate from Switzerland. Later I found out that actually that was not the case. Apparently they were first called this way when a waiter couldn’t pronounce the word ‘sweet’ wings properly. The diner who asked the name of this dish mistaken it as ‘Swiss wings”. It has then been popularly called “Swiss chicken wings”.
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Ingredients
- 200 ml premium soy sauce
- 160 g rock sugar
- 40 ml water
- 400 g chicken wings, or 5 pieces
- Rinse the chicken wings and drain well.
- Prick gently the skins of chicken wings with a fork. (For better absorption of marinade)
- Dilute the soy sauce with the water.
- Pour into a pan and add rock sugar.
- Bring this marinating sauce to a boil.
- Put the drained chicken into the marinating sauce and cover with lid.
- Simmer the chicken wings on medium-low heat for about 30 minutes or until the wings are cooked tenderly. (May need to adjust the heat to prevent over bubbling).
- Also gently flip the wings occasionally to avoid the wings from sticking on the pot and ensure the wings are browny evenly on all sides.
- Serve immediately with rice or noodles.
Instructions
Enjoy!
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