Swiss Wings
also called seui si gai yik · 瑞士雞翼 · 瑞士汁 · Swiss chicken wings · Swiss sauce wings · sweet soy chicken wings
- Cha Chaan Teng
- serves 4
- recipe says 35 min
- Stews & Braises
Three ways to read this recipe
The table
| The sauce keeps a month in the fridge and goes again on wings or on noodles. Do not pour it away | ||||
| 1/2 cup(120 mL)light soy sauce | simmer 10 min, sugar dissolved | poach 15 min at a bare bubble, lid on | reduce 8 min to a syrup, wings out | roll them in it, sesame over |
| 2 Tbsdark soy sauce | ||||
| 3 oz(85 g)rock sugar | ||||
| 2 in(sliced in coins)ginger | ||||
| 2 podsstar anise | ||||
| 2 TbsShaoxing wine | ||||
| 2 cups(475 mL)water | ||||
| 2 lb(900 g; jointed)chicken wings | ||||
| 2 tsptoasted sesame seeds | ||||
| 2(thinly sliced)scallions | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2simmer 10 min, sugar dissolved
3poach 15 min at a bare bubble, lid on
goes in with what step 2 made
5roll them in it, sesame over
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 33 min1 of 4 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Narrow — the wings sit at a bare bubble and no more; boiled hard the skin tears off them and the syrup goes cloudy with what comes out
simmer 10 min, sugar dissolved
10 minwalk awayfrom the start
poach 15 min at a bare bubble, lid on
15 minwalk away10 min in
reduce 8 min to a syrup, wings out
8 minneeds you(we think)25 min in
roll them in it, sesame over
not timed33 min in
- needs you
- you can walk away
- never timed
- we think
You'll need saucepan
See how it is written
>> title: Swiss Wings
>> category: Stews & Braises
>> tags: chicken, soy sauce, ginger, hong kong, stovetop, quick
>> counters: Cha Chaan Teng
>> aka: seui si gai yik, 瑞士雞翼, 瑞士汁, Swiss chicken wings, Swiss sauce wings, sweet soy chicken wings
>> servings: 4
>> time: 35 min
>> slack: narrow — the wings sit at a bare bubble and no more; boiled hard the skin tears off them and the syrup goes cloudy with what comes out
The sauce keeps a month in the fridge and goes again on wings or on noodles. Do not pour it away.
>> step: simmer 10 min, sugar dissolved
Simmer @light soy sauce{1/2%cup}(120 mL), @dark soy sauce{2%Tbs}, @rock sugar{3%oz}(85 g), @ginger{2%in}(sliced in coins), @star anise{2%pods}, @Shaoxing wine{2%Tbs} and @water{2%cups}(475 mL) in a #saucepan{} for ~simmer{10%min}.
>> step: poach 15 min at a bare bubble, lid on
Poach @chicken wings{2%lb}(900 g; jointed) in @&(~1)sauce{} for ~poach{15%min} with the lid on and the surface barely moving.
>> step: reduce 8 min to a syrup, wings out
Lift @&(~1)wings{} out onto a plate and reduce what is left for ~reduce{8%min} until it runs thick off a spoon.
>> step: roll them in it, sesame over
Roll @&(~1)wings{} back through the syrup until they gloss and scatter @toasted sesame seeds{2%tsp} and @scallions{2}(thinly sliced) over.