HK Style - Swiss Chicken Wings

Swiss Chicken Wings is not actually a "Swiss" recipe. The story goes that a foreigner in Hong Kong asked a waiter what was the name of the chicken wing dish he was eating and the waiter replied 'sweet sweet', but due to the difference in accents the foreigner thought he heard 'swiss swiss'. Hence now the name of Swiss Chicken Wings. This is my take on how to make this dish, which is commonly found in most HK Style cafes.

HK Style - Swiss Chicken Wings
Recipe adapted from afmag

Ingredients:

• 1kg chicken wings (drumlets separated from wings - you can keep them together if you wish)
• 1 thumbsized piece of ginger (smashed)
• 1 star anise
• 1/2 teaspoon of salt
• 1/2 teaspoon of asian red chilli powder
• 2 stalk spring onion (cut into 4cm sections)
• a splash of sesame oil

Marinade:

• 1 tablespoon Shaoxing wine
• pinch of white pepper

Seasoning:

• 1/2 cup water
• 1 tablespoon dark soy sauce
• 3 tablespoon light soy sauce
• 2/3 slab brown block sugar

Method:

1. Wash chicken wings. Pat dry. Mix well with marinade ingredients. Marinade for 20 minutes.
2. Heat up 1 tablespoon oil. Stir-fry ginger slices till fragrant. Add chicken wings. Pan-fry briefly.
3. Add the red chilli powder, salt, star anise and stir fry the wings to make sure the salt and chilli powder is evenly distributed.
4. Add seasonings (pre-mixed). Braise over low heat till slab sugar dissolves and chicken wings are done.
5. Add the spring onion slices to the chicken wings and continue to braise for about 2-3 mins.
6. Transfer to plate. Sprinkle some sesame oil over the wings. Garnish with extra spring onion slices.
7. Serve with some steamed rice