小菜
由 CookWhatHK0 次收藏
瑞士雞翼將汆水雞翼放入生抽、老抽加冰糖、八角、花椒同香葉的甜豉油汁煮腍，再浸汁入味。
把薑片和蔥段放入滾水中，加雞翼汆水，去血水和雜質。撈起，立刻用冷水沖洗並浸片刻，令雞翼放涼，這樣雞翼皮更爽滑。瀝乾水分備用。
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.
鍋中倒入生抽、老抽、水和紹興酒，加花椒、八角、香葉和冰糖。大火煮滾，加雞翼。再滾後轉中小火煮約15分鐘，或直至雞翼熟透。熄火，讓雞翼留在汁料中約15至20分鐘，吸收汁料味道，即成。
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.
