Swiss Sauce Marinated Chicken Wings

Swiss juice marinated chicken wings practice, Swiss juice chicken wings is a Hong Kong marinated dishes, practice and ordinary marinade similar, the difference is that ordinary marinade is salty, and Swiss juice is sweet, so there is a "marinade sweet chicken wings," the name. Swiss sauce in addition to anise, peel and other spices modulation, but also added rock sugar, marinade simmering together, the following to see the Swiss sauce marinade chicken wings of the operation steps it.

Swiss Juice Marinated Chicken Wings

Ingredients:

Whole Chicken Wings

Accessories:

Soy Sauce, Rock Sugar, Star Anise, Cinnamon Peel, Ginger, Light Soy Sauce, Water, Pericarpium Citri Reticulatae, Licorice, Green Onion

Steps to follow:

1.Cut the chicken wings between the root and the middle wings, and make two cuts on the back of the wing root and the middle wings, which will make them more tasty.

2, chicken wings cold water into the pot, put a few slices of ginger, turn on the medium heat, the wings of the blood and dorsal texture forced out, fishing, rinse with hot water.

3, put into the pot with Swiss juice, high heat boil off medium-low heat, cook for about 20-30 minutes, then turn off the heat and simmer for 10-15 minutes.

4: Remove the chicken wings and put them through a mesh sieve to separate the dregs, then put them into a jar to cool and put them in the refrigerator, leaving them for another use.

5, if you are worried that the chicken wings are not flavorful enough, you can take a small half bowl of Swiss juice in the pot, turn on the heat, inject the starch water, stirring constantly, and boil until the juice bubbles and becomes transparent, pour it into a juice pot or bowl, and drizzle it over the chicken wings when serving.

Swiss juice marinated chicken wings

Swiss juice is very easy to do, the cottage Swiss juice ingredients poured into the pot, put half of the pot of water or broth, if you feel that the water is not enough, you can heat the water and then simmering, dilute and thick can be mastered by yourself, simmering to the material out of flavor, filter the residue can be. The juice is certainly not used up, cooled and bottled in the refrigerator, generally speaking, the back half of the refrigerator is colder, placed in the back a little better.

Swiss juice marinated chicken wings practice, small talk is clear? Overall practice is not difficult, more is to rely on their own sense of it, pay attention to cooking network, pay attention to Hong Kong food.