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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 500g frozen chicken mid-wings into a large bowl, add 2 tsp salt and water to submerge, then soak at room temperature for 10 minutes to thaw and clean residual blood.
Watch out
Soaking in mild saltwater retains moisture in the chicken. Be sure to rinse thoroughly after soaking.
Hygiene Note: After handling raw chicken and soaking liquid, thoroughly wash your hands and clean the sink to prevent cross-contamination. Raw poultry carries bacteria; avoid splashing water onto surrounding tableware while rinsing.
Rinse the thawed chicken mid-wings thoroughly under running tap water, then drain completely in a colander.
Watch out
Draining water prevents the boiling water temperature from dropping rapidly during blanching.
Bring a wok of water to a rolling boil. Add the chicken mid-wings and blanch over high heat for 30 seconds until the skin tightens. Quickly scoop them out and plunge immediately into ice water to shock. Once cooled, drain well.
local_fire_departmenthigh heatWatch out
Do not blanch for more than 30 seconds, or juices will be lost. Plunging into cold water is key for bouncy skin.
Heat 1 tbsp oil in a wok over medium heat. Add 4 ginger slices, 1 scallion, 1 coriander sprig, and 1 shallot; stir-fry until fragrant. Splash in 1 tbsp rice wine along the edge. Add 700ml water, 1 brown slab sugar, 200ml master stock sauce, and 150ml dark soy sauce. Bring to a boil until sugar dissolves, test taste, then stir in the remaining 300ml water to adjust flavor.
local_fire_departmentmedium to high heatWatch out
Beware of steam when splashing wine. Swiss sauce should be noticeably sweet and dark in color.
Add the drained chicken mid-wings into the boiling Swiss sauce and cook over high heat for 1 minute. Immediately turn off the heat, leave the wok uncovered, and let the wings steep in the warm sauce for 15 minutes.
local_fire_departmenthigh heat for 1 min then turn off heatWatch out
Do NOT cover the wok with a lid during steeping. Trapped steam will overcook the chicken and break the skin.
After 15 minutes of steeping, turn the heat back to medium. Bring the sauce back to a simmer around the edges. When the chicken wings float slightly and the skin becomes tight and glossy, turn off the heat.
local_fire_departmentmedium heatWatch out
Reheat just until sauce bubbles and wings are heated through. Prolonged boiling will split the skin.
Use tongs and a spoon to carefully transfer the chicken mid-wings onto a serving plate, stacking them neatly. Spoon extra hot Swiss sauce over top and garnish with fresh coriander before serving.
Watch out
Handle the wings gently with tongs to avoid tearing the smooth skin.
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