Swiss chicken wings

SERVES 4

This popular Hong Kong recipe, from my cookbook Hong Kong Food City, has no connection with Switzerland, rather the name is from the mispronunciation of the word “sweet”.

500 gm chicken wingettes and drumettes (about 16 mixed pieces)

250 ml (1 cup) dark soy sauce (see note)

100 gm rock sugar (see note), or to taste

6 thin slices of ginger

2 star anise

2 tbsp Worcestershire sauce Thinly sliced spring onion and steamed jasmine rice (optional), to serve

1 Cover chicken with water in a large saucepan and bring to the boil over medium heat. Drain and rinse under cold water.

2 Add remaining ingredients and 250ml water to a large saucepan and bring to the boil. Reduce heat to medium and simmer until sugar melts (5 minutes). Add chicken and simmer until cooked through and it takes on a dark hue

(20 minutes). Remove chicken with a slotted spoon and continue to simmer sauce until thick and reduced (5 minutes). 3 Pour sauce over chicken, scatter with spring onion, and serve with steamed rice.

Note If you prefer lighter flavoured chicken wings, make the sauce with 125ml light soy sauce and 125ml dark soy sauce. Rock sugar is available from Asian grocers.