Swiss Chicken Wings

Put the ginger slices and spring onion sections into boiling water, then add the chicken wings to blanch, removing blood and impurities. Lift out and immediately rinse and soak in cold water for a moment to cool the wings; this makes the skin smoother. Drain and set aside.

In a pot, pour in the light soy sauce, dark soy sauce, water and Shaoxing wine. Add the Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring to a boil over high heat and add the chicken wings. Once it returns to a boil, reduce to medium-low heat and cook for about 15 minutes, or until the wings are cooked through. Turn off the heat. Let the wings sit in the sauce for 15-20 minutes to absorb the flavour. Done.