I haven’t had a Guest post here at Never Too Sweet for quite a while, so I am very excited that someone very special has finally decided to make his debut and that is the one and only Mr Bao! Hahaha I have been asking and bugging him to do a guest post for me for the longest time, but he always declined…but finally he agreed 
He’s actually posting a savoury recipe which is also a first time for my blog ~ Hope you will enjoy this post!
PS. Please do not believe everything he says, because it’s not all true 
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Hello everyone! It is my honour to guest post for Daisy here at Never Too Sweet, you may know me as Mr Bao, I am actually the co-founder of this blog as I came up with the name “Never Too Sweet For Me”. Great name don’t you think? Would like to thank all the readers who have supported this blog and I hope you will continue supporting us.
HK Style Swiss Chicken Wings
Photo courtesy of Lianne Thank you!
The reason why I decided to do this post is because, a couple of weeks ago, we were invited to a pot luck at Lianne’s, where we were asked to bring a dish, there were a lots of good dishes such as the Kong Ba Bao and sticky pork ribs…all the great food you name it!! As an international student, once in a while we miss home, having these Asian dishes inspired me to make our HK Style Swiss Chicken Wings.
I wonder how many of you are curious about why this dish is called “Swiss” Chicken Wings? Let me tell you a little story about Swiss Chicken Wings. In 1860, there’s a HK style Western restaurant called Tai Ping Koon Restaurant (太平館餐廳). The founder invented a sweet soy type of wings. A tourist tried it and adored it. He asked the waiter about the name of the dish. The waiter’s reply was “Sweet Wings…”. Due to confusion of Chinglish, the tourist mistaken it as “Swiss Wings”. Therefore, the funny name has since lasted until the modern days.
Here I’d like to take this chance to share this recipe. This recipe is super simple as I’m such a lazy person, it only took me about half an hour. Meanwhile, I could go play my PS3 while the chicken is cooking =)
Preparation time: 10 mins Cooking time: 30 mins Serves: 4
Ingredients:
- 8-10 Chicken wings (full wings or middle wings), rinse and bloat dry with kitchen paper
- Half a bowl (small Chinese rice bowl, roughly 125 ml) soy sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons Shao Xing wine
- One big bulk of rock sugar (preference depending on sweetness)
- 3cm ginger, roughly chopped into 3-4 pieces
- 2 garlic cloves, finely chopped
- 1 cup of water (may vary, just enough to cover all wings)
- Garnish: 1 stalk of spring onion chopped finely (optional)
Method:
- Boil chicken wings with cold water to remove fat and any impurities. Drain well, bloat dry and set aside for use.
- Heat a large heavy based saucepan adding vegetable oil. When the oil is hot, add the garlic until fragrant followed by the wings. Stir fry the wings until the skin is slightly golden brown.
- Stir in all the ingredients, set to boil and cook for 10 mins. Frequently turn the chicken wings to make sure they absorb as much soy mixture as possible (this step is very essential).
- Turn the heat to low. Cover the saucepan and let the wings cook for another 20 mins.
- At this time, you may taste the mixture and see if more rock sugar or salt is needed.
- Cover the pan again and turn the heat up. Let boil for another 3 mins. This allows the final favour to be absorbed by the chicken wings.
- Turn the stove off and let the saucepan rest on the stove for 10 mins before serving.
So there you go my simple and delicious swiss chicken wings, I hope you will like it 
. Finally of cause, I would like to specially thank the real founder of NTS for letting me to post this. Cheers guys, you may see me haunting this blog very soon in the future again!
Tagged: Chicken Wings, Chinese, Hong Kong, Recipe, Swiss
Hi Mr Bao, great to see your post! One of my son’s favourite meals! When I have some spare time from running a business in the Adelaide Central Market I will cook them or ask the lads to!
Peita
Hi Peita, Thank you for reading my post I am glad that your son loves this dish too! We’ve visited the Adelaide Central Market too personally think you guys have very unique food produce.
Yay a guest post!!! Hello Mr Bao!!! *waves* I will be giving this recipe a go. Looks really yummy and I bet it tastes just as amazing! Thank you for sharing!!!
Hello Michelle, please give the recipe a go and hope that you will like it. If you need any help don’t hesitate to ask me. Thanks for reading!
So nice to see Mr. Bao here and lovely recipe and a lovely story. Chinglish makes many fun new words. I have a whole collection of these signs now that I am living in HK. This is a great make a head recipe for a crowd. Take Care, BAM
Hahaha very great post by Mr Bao!
Thanks for the yummilicious swiss chicken wings at Pot Luck !
Thank you! And thanks for bringing the refreshing cheesecake.
Mr Bao is so adorable! i like how he had to mention his gaming while waiting for wings to cook haha!
YUMMO! this was one of my favourite dish of the potluck! hehe Thank you for sharing Mr Bao! hehe It was a huge hit and I am sure Lester wants me to cook for him soon! heheh
I need to try this soon. Bet Mr. will love it
I was hoping this would be some strange east-meets-west hybrid, but no matter, looks super tasty! I’m impressed, is this really the first savoury recipe on this blog? Still, they are sweet wings, to keep in theme.
Great job Mr Bao! This is one of my favourite dishes!!
mmmmm simple and sounds delicious. Very hard to do wrong by. well done mr bao!
Haha a genius name mr Bao
Nice to meet you and awesome guestpost!
Cheers
Choc Chip Uru
EVERYONE please make these wings. I tried first hand tasting these at pot luck what a winner!
yay go mr bao!
Looking at the list of ingredients this dish looks so yummy!!! I am so pleased you decided to pop in and share this recipe!
Haha boyfriends are handy for guest blogs, aren’t they? :p (that said, Marty hasn’t done for for a YEAR… booo!)
In all seriousness though, this is a great post, Ricky. Are we going to see any more posts from you in future? As for wings, I MAY give them a go either this weekend or next! Thanks for sharing!
Nice post from Ricky and also a great simple recipe, I simply can’t resist flavourful chicken wings!
This is looking so good .. I eat chicken all the them – I just wonder what you mean with boil with cold water ????? This will go on file.
Thanks for the comment
i”m not sure what you mean by it will go on file but it just means you put the chicken wings into a saucepan of cold water and boil them to let the impurities out 
It is a Chinese tradition hehe ~ hope you will like these chicken wings!
With file .. means I saved your recipe and thanks, now I know what you mean with boil in cold water … okay. Make sense.
Wow this looks awesome and delicious
Yayyy – Mr Bao finally made his first debut, lol. Good to know about the history and I love how simple it is to make.
Good Job Mr Bao! Wuhoo! *clap* *Clap* *clap*