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Swiss Chicken Wings ay binanlawang pakpak na niluto sa matamis na toyo na may rock sugar, star anise, Sichuan pepper at bay, ibinabad sa sarsa.
Ilagay ang hiwa ng luya at sibuyas sa kumukulong tubig, pagkatapos idagdag ang pakpak ng manok para banlian, alisin ang dugo at dumi. Hanguin at agad banlawan at ibabad sa malamig na tubig sandali para palamigin; mas magiging makinis ang balat. Patuluin at itabi.
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.
Sa kaldero, ibuhos ang light soy sauce, dark soy sauce, tubig at Shaoxing wine. Idagdag ang Sichuan peppercorns, star anise, dahon ng laurel at rock sugar. Pakuluan sa malakas na apoy at idagdag ang pakpak ng manok. Kapag kumulo muli, hinaan ang apoy at lutuin ng mga 15 minuto, o hanggang luto. Patayin ang apoy. Hayaang nakababad ang pakpak sa sarsa ng 15-20 minuto para masipsip ang lasa. Tapos na.
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.
