Cantonese style “Swiss” Chicken Wings
This chicken wing stew is easy and meal prep friendly, and it has absolutely nothing to do with Switzerland. Read on to learn about a recipe born in colonial Hong Kong.
Servings: 8
Ingredients
- 4 lb chicken mid joint wings
- 1-2 sticks of cinnamon
- 4 bay leaves
- A few slices of ginger
- 10 tbsp light soy
- 5 tbsp dark soy
- 80 g slab sugar
Instructions
- Put chicken wings and ginger in a pot, then cover with cold water. Bring the pot to a gentle simmer.
- After a brief simmer, drain the wings and give them a rinse. Return chicken and ginger to a cleaned pot.
- Add all the other ingredients except the sugar, then bring the pot to a simmer again.
- Cover and simmer for about 45 minutes, or until chicken wings are tender. In the meantime, make rice and cook vegetables.
- Once chicken wings are cooked through and tender, add sugar to taste.
- Serve over with plenty of sauce. Let any extra sauce cool down and freeze it for future use.