Blanch chicken wings: Bring a pot of water to a boil. Add chicken wings and blanch for 2-3 minutes to remove impurities. Drain and rinse under cold water, then pat dry.
Prepare Swiss sauce: In a large pot, combine light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, water, ginger, green onions, star anise, cinnamon stick, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the rock sugar dissolves.
Simmer chicken wings: Add the blanched chicken wings to the boiling Swiss sauce. Ensure the wings are fully submerged. If not, add water. Bring back to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken wings are tender and cooked through.
Reduce sauce and serve: Remove the lid and increase heat to medium-high. Continue to simmer, turning the wings occasionally, until the sauce thickens and coats the wings with a glossy finish, about 5-10 minutes. Remove aromatics before serving. Serve hot, optionally garnished with fresh green onions.
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