瑞士雞翼
Swiss(Sweet) Chicken Wings

 

瑞士雞翼是香港最受歡迎的菜式之一。瑞士雞翼跟瑞士其實没有関係, 這據說是英文讀音不準而引致。瑞士雞翼最吸引之處是其複雑有層次的香甜味道。

This is one of the most popular local cuisine invented in Hong Kong. It is believed that the name "Swiss Chicken Wings" is actually due to inacurate pronounciation of English word "Sweet". The most attractive thing of this cuisine is its complicated sweet taste with strong herbal aroma.


5 hours

 


材料 Ingredients


雞翼
Carrots

紅蘿蔔
Carrots

玉桂
Cinammon

花椒
Sichuanese peppercorn

月桂葉
Bay leaves

洋蔥
Onions

八角
Star anise

陳皮
Dried orange peel

草果
Chinese black cardamom

胡椒粒
White peppercorn


Scallion


Ginger

蒜頭
Garlic

芹菜
Celery

豉油
Soya Sauce

老抽
Dark Soya Sauce


Salt

氷糖
Rock Sugar

紹興酒
Shaoxing rice wine

豬骨
Rib bones


Water

方法 How To Make


1

把鑊焼熱, 加入油及薑片
Heat up the wok with vegetable oil and ginger slices.

2

把處理好的豬骨放入鑊, 把豬骨煎到金黃; 加入蔥, 紅蘿蔔, 蒜頭,洋蔥和芹菜, 加入紹興酒, 把蔬菜炒到軟熟。
Saute the pork bones until golden brown; Stir fry the bones with carrots, onions, scallion, galic and celery after applying the Shaoxing rice wine. Keep stri frying until the vegetables become soft.

3

把凍水倒進鑊中直至蓋過所有材料, 然後把花椒, 玉桂, 月桂葉, 草果, 八角, 胡椒粒, 陳皮和氷糖一併放入鑊中 。
Add cold water to the wok until it covers all content inside. Add the remaining ingredient including Sichuanese peppercorn, cinammon, bay leaves, star anise, chinese black cardamom, white peppercorn, dried orange peel and rock sugar into the wok.

4

将火收細, 継續烹煮鑊中材料。
Turn to small fire and continue to heat the wok.

5

兩小時後熄火。再多半小時, 将鑊中的湯汁隔出来。
Stop the fire afer two hour boiling. Filter the soap after cooling down the content.

6

将湯汁倒進平底鍋, 用微火加熱, 加入適量塩及豉油直至鹹味適中, 加入適量老抽令顔色更吸引。
Pour the soup into a saute pan and heat it up with gentle fire, apply right amount of soya sauce , salt and dark soya sauce which are well balanced in colour and saltiness.

7

把火調至中火, 把處理好的雞翼放入湯汁中; 15分鐘後熄火。
Turn the fire to medium size, add the cleaned chicken wings into the boiling soap for around 15 minutes.

8

熄火後, 把雞翼継續浸於湯汁; 隔一段時間, 翻動一下雞翼, 令其味道和顔色均勻。
Keep the chicken wings immersed in the soap and keep rotating them from time to time

9

最少浸大約半小時後, 把雞翼取出上碟。
Take away the chicken wing after at least 30 minutes of immersion and place nicely on the plate.