Swiss Chicken Wings
Ingredients: chicken, pork bones, chicken feet, peanut oil, onion · 540 min cook time · 450kcal · ₩25,100
Ingredients
500g chicken, 500g pork bones, 250g chicken feet, 2tbsp peanut oil, 0.5ea onion, 1ea carrot, 1bunch Chinese celery, 1.5inch ginger, 0.25cup Shaoxing wine (liaojiu), 2l water, 750ml chicken stock (or homemade stock), 0.5ea cinnamon stick, 4ea dried bay leaves, 2ea star anise, 1ea Chinese black cardamom pod, 6tbsp light soy sauce, 6tbsp dark soy sauce, 6tbsp Taiwan thick soy sauce (or light soy sauce), 100g slab sugar or dark brown sugar, 10ea chicken wings
Instructions
1. To make the Tai Ping Koon stock base (optional): Swirl a bit of peanut oil in a wok over high heat. Add 500g of chicken pieces and fry for 5-6 minutes until aggressively browned. Remove the chicken.
2. Add 500g of pork bones and 250g of chicken feet to the wok. Fry until good and browned. Remove them.
3. Reduce the flame to medium. Add half an onion, cut into 1.5-inch chunks, and fry for about 1 minute until softened.
4. Add one carrot, chopped into 1.5-inch chunks, and fry for 1 minute more.
5. Add one small bunch of Chinese celery (cut into 2-inch pieces) and 1.5 inches of smashed ginger. Fry for about 1 minute until fragrant. (Western celery can be used instead of Chinese celery).
6. Pour in 1/4 cup of Shaoxing wine (liaojiu) and scrape the fond off the wok.
7. Add the browned meat pieces back into the wok. Fill with water until the meat is totally submerged. Simmer over a low flame for at least 8 hours.
8. After 8 hours, shut off the heat and remove the meat pieces. Strain the stock and refrigerate. The next day, scoop off the layer of fat to degrease.
9. Pour 750ml of stock (homemade or store-bought) into a pot. Add half a cinnamon stick, four dried bay leaves, two star anise, and one Chinese black cardamom pod (optional).
10. Bring to a heavy simmer over medium flame. Let it simmer for 20-30 minutes, or until the stock is reduced by about half.
11. Remove the spices from the concentrated stock.
12. To a saucepan, add the spiced concentrated stock (about 375ml). Add 6 tablespoons of light soy sauce, 6 tablespoons of dark soy sauce, and 6 tablespoons of Taiwan thick soy sauce (or light soy sauce if unavailable).
13. Add 100 grams of slab sugar or dark brown sugar and let it dissolve. This is your "Swiss sauce".
14. Blanch 10 chicken wings in boiling water for 2 minutes. Remove, rinse under cool water, and transfer to an ice bath for at least 5 minutes.
15. Bring the Swiss sauce to a boil. Add the blanched wings. Boil for 1 minute, then shut off the heat and cover.
16. Leave the wings to soak in the hot sauce for 30 minutes. Flip the wings and let them soak for at least another 30 minutes (or longer for more flavor).
17. Remove the wings from the sauce. In a non-stick pan, add the wings and about 1/4 cup of the Swiss sauce. Set the flame to medium-low.
18. Cook the wings in the sauce for about 5 minutes, or until the sauce cooks down into a thick, syrupy consistency.
19. Remove the wings and drizzle with a bit of the reduced sauce.
Source: Watch the original video