Swiss sauce chicken wings is a typical Hongkong and Guangdong dish. Although it is called swiss it actually is not related to switzerland at all. While it is unknown how the name emerged everyone knows that these wings taste great! Please enjoy.
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Ingredients:
1. 8 chicken wings, cut in pieces, wash and clean
2. 1 piece of star anise
3. 1/3 tsp Sheguan pepper. around 25 pieces
4. 2 x 4 cm long spring onion slices
5. 1 tbsp chopped ginger
6. 1/3 bar of brown sugar
( put 2. to 4. in a tea bag )
marinade:
1. 1 tbsp Rum
2. 1 tbsp light soy sauce
3. 1 tbsp dark soy sauce
4. 1 tbsp worcester sauce
5. 1 tbsp oyster sauce
6. 1/3 tsp salt
7. 150 ml water, ( mix 50 ml water with the marinade)
材料:
1. 8 只雞翼, 切 2段, 去毛和洗淨
2. 1 粒八角
3. 1/3 荼匙花椒, 大約 25 粒
4. 2 段 4 cm 長青蔥頭
5. 1 湯匙薑碎
6. 1/3 塊片糖
( 2. 至4. ) 放入茶包
調味料:
1. 1 湯匙Rum 酒
2. 1 湯匙生抽
3. 1 湯匙老抽
4. 1 湯匙 worcester sauce
5. 1 湯匙毫油 oyster sauce
6. 1/3 茶匙鹽
7. 150 ml 水( 先放 50 ml 水和調味料混合)
做:
我的電爐有 9 個不同熱度, 最高是 9 度.
沸水放入半荼匙鹽和雞翼煮滾後, 教最低 1 號火煮2 分, 關火, 焗5 分後取出, 洗淨和再看有毛否? 放濾器去水.
pan 燒, 教火5 度, 放入1 湯匙油, 1 湯匙薑碎和混合香料茶包, 放入雞翼, 中間放 1/3 塊片糖, 煎雞翼兩面淺架啡色.
倒入調味混合料, 教火3 度, 蓋面煮 3 分後, 把雞翼反身, 放入 100 ml 水煮5 分, 又把雞翼反身再煮5 分, 關火, 在熱爐上焗 10 分.
放碟, 放汁和半湯匙麻油, 放些青蔥片在面.
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