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
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.
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
- 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)
- 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!