Hong Kong Style Swiss Chicken

During my recent trip to Hong Kong, I went to Tai Ping Koon Resturant at HK Central with my friends for dinner.  We've ordered a lot of dishes and one particular dish that we love the most is the "Hong Kong Style Swiss Chicken Wings".  This is one of the signature dish at this restaurant.

The chicken wings was so tender and succulent. We kept on wanting more!

After coming home for a few days, I've decided to try my hands cooking this dish with whatever things I have to substitute to satisfy my craving.

Hong Kong Style Swiss Chicken

Ingredients :

• 12 chicken mid-wings or 4 L-shape chicken drum sticks (cut in half)
• 1 cup soy sauce (superior dark soy sauce) or Japanese soya sauce
• 1 tablespoon of dark sauce
• 1 cup water
• Rock sugar 2-3 pieces (big one)
• 1 spring onion, cut 1.5-2 inches lengthwise
• 3 slices ginger
• 1 Cinnamon
• 2-3 Cloves
• 2- star anise
• 1tbsp Shaoxing wine or Japanese Mirin

Direction :

Water bring to a boil and immerse the meat and let boil for 1min. If the meat are other parts (drumstick),  you may need to boil it slight longer

Immediately transfer the meat for an ice water bath. This will make the skin tasted better and not easily broken.

Add all ingredients in a large pot, bring to boil over medium heat.
 

Turn off the heat, and put the meat in ( skin side down) and cover the lid, and stand for 10 - 15 mins.

Turn on the fire and turn off once bring it to boil. Turn the meat once and stand for another 10-15 mins to ensure all sides are nicely coated. 

Serve immediately once it is done.

You can refrigerate the sauce and make another batch with it later.

Meat so juicy and it taste sweet and hints of salty.