How to make braised chicken wings in Swiss sauce. Swiss sauce chicken wings is a Hong Kong braised dish. The cooking method is similar to ordinary brine. The difference is that ordinary brine is salty, while Swiss sauce is sweet, so it is also known as "marinated sweet chicken wings".
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In addition to using star anise, tangerine peel and other spices to make Swiss sauce, rock sugar and marinade are also added to cook together. Let’s take a look at the steps of braised chicken wings in Swiss sauce.
Ingredients for Braised Chicken Wings in Swiss Sauce: Whole Chicken Wings Accessories: Light soy sauce, rock sugar, star anise, cinnamon bark, ginger, dark soy sauce, water, tangerine peel, licorice, green onion Operation steps: 1. Cut the chicken wings between the root and the middle wing,
Make two cuts at the base of the wings and the back of the middle wings to make them more flavorful.
2. Pour the chicken wings into the pot with cold water, add a few slices of ginger, turn on medium heat, force out the blood and flesh of the wings, pick them up, and rinse with hot water.
3. Put it into the pot with Swiss juice, bring it to a boil over high heat, then turn off the heat and cook for about 20-30 minutes, then turn off the heat and simmer for 10-15 minutes.
4. Pick up the chicken wings, use a mesh sieve to separate the residue, let it cool, put it into a bottle, put it in the refrigerator, and keep it for later use.
5. If you are worried that the chicken wings are not flavorful enough, you can put half a rice bowl of Swiss sauce in the pot, turn on the heat, add starch water, stir continuously, cook until the juice bubbles and becomes transparent, pour it into a sauce pot or bowl, and pour it on the chicken wings when eating.
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How to make chicken wings braised in Swiss sauce. Swiss sauce is very easy to make. Pour the fake Swiss sauce ingredients into a pot, add half a pot of water or stock. If you feel that there is not enough water in the middle, you can heat the water and boil it again. You can control the thinness or thickness by yourself. Slowly cook
Boil until the ingredients are fragrant and filter out the residue.
The juice must not be used up at one time. After it cools down, bottle it and store it in the refrigerator. Generally speaking, the second half of the refrigerator is colder, so it is better to put it further back.
Is the editor's explanation of how to make Swiss marinated chicken wings clear? Generally speaking, it is not difficult to make. It depends more on your own feeling. Follow the cooking website and Hong Kong food.