Hong Kong Style Swiss Chicken Wings

Place 1360g of frozen chicken mid-wings in a large mixing bowl, submerge in tap water until completely thawed and pliable, then drain all the water thoroughly.

Sprinkle 1 tbsp of salt over the thawed chicken mid-wings, massage thoroughly with hands, and let sit for 5 minutes to draw out frozen impurities and gamey odor; then rinse thoroughly under running water, squeeze out excess liquid and blood from each wing by hand, and place in a colander to drain completely.

Pour 1 bottle (410ml) of Swiss marinade sauce into a deep pot, then use the empty bottle to measure 1.5 bottles (approx. 615ml) of water and add to the pot. Cover with a lid, turn on high heat, and bring to a vigorous rolling boil with thick dark bubbles bubbling across the entire surface.

Gently lower the drained 1360g chicken mid-wings into the boiling sauce, using chopsticks to spread them out evenly so they are fully submerged; immediately turn off the heat, place the lid on leaving a 1cm gap for airflow without sealing tightly. Let steep in the residual heat for at least 30 to 60 minutes (flip them once midway), until the chicken wings absorb the sauce and turn a uniform deep amber color.

Before serving, turn the heat back to high and bring the entire pot of marinade to a full, vigorous rolling boil again; the moment it boils vigorously, cover tightly with the lid and turn off the heat immediately. Keep covered and let it rest/steam in the residual heat for 5 minutes without opening, until the chicken is thoroughly cooked through, succulent, and tender to the bone.

Uncover the pot, use chopsticks to gently transfer the tender chicken mid-wings onto a large white serving plate, stacking them neatly in overlapping layers, and spoon a little fragrant Swiss sauce over the top before serving.