Urban legend has it that Hong Kong Swiss Wings were named this way because of mispronunciation. It was supposed to be Sweet Wings but because of poor pronunciation, people heard it as Swiss Wings and so Swiss Wings became the name of this dish in Hong Kong. This is a wonderful chicken recipe. I salute the chef from Tai Ping Koon (a Hong Kong restaurant) who invented this because this is so yummy. You can drench the wonderful gravy over instant noodles and voila - you have yourself a wonderfully tasty meal...yum yum. Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.Please subscribe to stay tuned to our home cooking videos.Follow us on:Youtube: www.youtube.com/spicenpansFacebook www.facebook.com/spicenpans/Instagram @spicenpansBlog: www.spicenpans.comChat with us!
[email protected]Thanks for watching!See you soon.xoxoJamieon behalf of Spice N' PansIngredientsServes 48 pieces of chicken wings 5 thin sliced ginger1 piece cinnamon bark2 pieces star anise2 thumb size rock sugar5 - 6 pieces of shallot 2 pieces of bay leaves 1 stalk of spring onion1 teaspoon of concentrated chicken stock or 1 chicken stock cube1/2 teaspoon salt3 tablespoons dark soy sauce3 tablespoons light soy sauce2 tablespoons shaoxing wine