Hong Kong Style Swiss Chicken Wings 瑞士汁雞翼



Hong Kong Style Swiss chicken wings 瑞士汁雞翼 is a popular dish in Hong Kong but I missed to try out this dish during my visit to Hong Kong last time. Anyway, I tried out this dish the other day, it was succulent and delicious (enjoy it while hot, when turned cooled, it tasted hard ). This dish name called  瑞士汁雞翼 not because it came from Switzerland (瑞士 in Chinese). According to here, In 1860, there’s a HK style Western restaurant called Tai Ping Koon Restaurant (太平館餐廳).  The founder invented a sweet soy type of wings.  A tourist tried it and adored it.  He asked the waiter about the name of the dish.  The waiter’s reply was “Sweet Wings…”.  Due to confusion of Chinglish, the tourist mistaken it as “Swiss Wings”.  Therefore, the funny name has since lasted until the modern days.

 

I adapted this recipe from Hong Kong famous foodie 阿蘇 . And I remembered one of her braised chicken recipe, she use this type of mushroom flavoured of soy sauce, as she said this type of soy sauce able to get nice dark beautiful colour after braised. ..And don't worry it will not taste the mushroom taste..

 

The challenge of this Swiss chicken wings is to get the right taste, the chicken wings must not taste overly sweet instead it has to taste with a bit of saltiness.

Hong Kong Style Swiss chicken wings 瑞士汁雞翼

12 chicken mid-wings ( or more)

1cup soy sauce (superior dark soy sauce)

1cup water
200g rock sugar
1 spring onion, cut 1” lengthwise
3 slices ginger
2 star anise
1tbsp Shaoxing wine
 

Method

1. Bring water to a boil and immerse wings and let boil for 1min. Put the wings in a bath of ice water as this will make the skin tasted crunchy and not easy broken.
2. Add all ingredients in a large pot, bring to boil over medium heat.
3. Turn off the heat, and put the chicken wings ( skin side down) and cover the lid, and stand for 10mins.Turn the wings once and stand for another 10mins to ensure all sides are nicely coated with the sauce. (If you feel the sauce is cooling down, turn on to low heat. Turn off the heat once it has turned hot).
4. Serve immediately once done. You may use the same stock (frozen it) and repeating making this chicken wings later.

reference: refer to this video, recipe by Sonia aka Nasi Lemak Lover

Hainanese Chicken Chop 海南雞扒

From what I know, Hainanese chicken chop was invented by Hainanese people who worked for the English people during the British colonisation era. Hainanese people put Eastern touch to this Western cuisine, like example marinate chicken meat with soy sauce & etc. My version of Hainanese chicken chop was inspired by a very old restaurant located at Port Klang where they served good Hainanese chicken chop, roti bakar, Hailam mee and etc.

 

This was a plate of Hainanese chicken chop i took at restaurant Sin Kok Thye Port Klang.No Wow nice presentation, but I like their lightly coated chicken chop but not over starchy ,and the meat was well marinated and very flavourful. Also like the watery tomato sauce which has slight savoury and tangy.

 

This is my copycat version ^_^, and it taste almost the same..you know why?

Because I went one round to Ladies, and accidently found their secret ingredient, this was the brand of tomato ketchup they were using, hehehe..Usually i don't buy this brand of tomato ketchup, anyway I bought a bottle just to cook this dish. 

 

For green pea, try to use frozen green pea instead of canned green pea for better colour ..

 

From what I have tasted, they deep fry the potato wedges

 

to make sure potato cook thoroughly, first I boiled them till soft then deep fry

 

I lightly coated the marinate chicken thigh with rice flour or you can use corn flour too.

Hainanese Chicken Chop海南雞扒

(recipe source: by Sonia aka Nasi Lemak Lover)

5 chicken thigh (~1.2kg), deboned

Marinate chicken ingredients:-

1tbsp oyster sauce
1tbsp light soy sauce
1tbsp sugar
1/2tsp dark soy sauce
1 and 1/2tsp salt or to taste
Pepper

3tbsp rice flour

2tbsp water

Tomato sauce ingredients:-

1 and ½ yellow onion, sliced
160g tomato ketchup (I use Kimball brand)
1tbsp Worcestershire sauce
2tbsp sugar
1tsp salt or to taste
1/2tbsp light soy sauce
2 ½ cups water
Thicken mixture- mix 1tbsp tapioca flour or corn flour with 5tbsp water, to thicken the sauce

Other condiments

2 tomatoes, cut into wedges
80g frozen green peas, blanch in hot water
3 US Russet potatoes, boiled in hot water till tendered, slice it, then deep fry till golden brown

Method:

 1. Marinate the chicken thighs with marinating ingredients, for 3-4 hrs.
 2. Add rice flour and water into marinated chicken thighs and coat it well. Then deep fry till golden brown. Dish up and set aside.
 3. To prepare the tomato sauce, heat oil in a wok or saucepan, sauté onion till aroma, add in water and the rest of seasonings except thicken mixture, cook for few minutes or till onion is soften. Then thicken the sauce with thicken mixture.
4. To serve, arrange the deep fried chicken thigh, cooked green pea, potato wedges and sliced tomatoes on a plate. Pour the hot tomato sauce over and serve. Re-heat the tomato sauce before serve if you are not intended to serve immediately.

 

This is where the restaurant located. And this restaurant is serving pork free foods, you can see our Malay and Indian members are also enjoying chicken chop here.

 

SIN KOK THYE (NEW CATHAY) COFFEE SHOP

 23, Jalan Kem,

 Port Klang, Selangor, Malaysia.

Opens from 6.30am – 6.00pm.

Closed on Sundays.



Copycat KXC fried chicken (Original) 山寨版肯记炸雞



Both my son Desmond and hubby also said that this Copycat KXC fried chicken tasted like the real KXC fried chicken original flavours ^_^.

updated on 26 Jul 2013-i made changes to the title due to the fried chicken name is a registered trademark.

 

The other day I accidently found this video of double breading of fried chicken technique. It was shared by 月儿妈妈 .  It is a way to get crispy chicken by double breading the chicken and immersion frying (dip chicken in water). I was curious this new method and quickly try out this method and am so happy with the result. The chicken stayed crisps for at least an hour.

Understand the famous KXC fried chicken is made with several herbs and spices, so I also mix and match with difference herbs and spices, and surprisingly my copycat KXC fried chicken taste very close to the original flavours of real KXC ^_^.

 



 Lets see how 月儿妈妈 's method
First toss chicken pieces with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces

Place floured chicken pieces in the colander

 

put the colander in the water and immediately lift it up, remove excess water.



Place wet chicken pieces back to the flour

again toss the chicken with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces

 

Then deep fry the chicken (check below recipes on the tips of deep frying method)

 

This is the mixed herbs (contains several type of herbs)  that I use, bought it from Switzerland last time. If you can't find this, just simply replace with Italian mixed herbs.

 

This is the Paprika that I used

I hope you can try this out at home, so you can impress your kids ^_^

And trust me you just need to use normal plain flour (don't need to add rice flour, corn flour or potato flour, I tried, the crust turn a bit hard), you can have the crispy fried chicken. Next time I going to try with cake flour, I suspect it will get better result!
And maybe try with Third breading?
Or use pressure cooker to fry? Like how KXC did..so many methods to try out again..hehehe..

Copycat KXC fried chicken (Original) 山寨版肯记炸雞

(recipe source: frying chicken method from 月儿妈妈 , marinate and flour recipe by Sonia aka Nasi Lemak Lover)

1.3kg chicken pieces (I use 6 chicken drumsticks, 2 chicken wings, 2 chicken thighs (halved)

Marinate ingredients

1tbsp oyster sauce
1/2tbsp light soy sauce
2 shallot, grated
½” ginger, grated
2tsp salt
2tsp sugar
White pepper powder

Flour mixture ingredients

300g plain flour 普通面粉
2tsp mixed herbs 混合香草
1tsp cumin powder小茴香粉
1tsp Sweet Hungarian Paprika 红甜椒粉
1/4tsp five-spice powder 五香粉
1tsp salt 盐
Black pepper powder 黑胡椒粉
White pepper powder 白胡椒粉

Method

1. Marinate chicken pieces with marinate ingredients at least 4 hours.
2. Mix flour mixture ingredients in a large bowl. Set aside.
3. When ready to cook, prepare a basin of clean water and a colander.
4. Toss chicken pieces with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces.
5. Place floured chicken pieces in the colander, put the colander in the water and immediately lift it up, remove excess water.
6. Place wet chicken pieces back to the flour, again toss the chicken with flour and press firmly and hard on the chicken as to let more flour stick on chicken pieces.
7. Heat enough cooking oil in a pot over medium high heat. Once oil is hot, reduce heat to Low to medium( I use Low heat), then put in the floured chicken pieces, deep fry for 10mins. Then increase heat to High, continue to deep fry for 2-3mins or until golden brown. (** in order to have crunchy crust, chicken pieces must be fully submerged and covered by hot oil. The last 2-3mins deep fry on High heat is to remove oil and to have less oily fried chicken).
8. After frying, place chicken on a wire rack to remove excess oil. The fried chicken stayed crisp for at least 1 hour.

Stir fried Chicken Wing tips 炒豆鼓鸡翅尖

 

A chicken wing comes with 3 parts :- the drumette, middle wing, and the tip (end) . After I cooked the middle wing and the drumette, left only the tips which not many peoples appreciate this especially the kids. But I like to chew the skin which is crunchy, chewy and tasty. Usually I just deep fry it but this time I simply stir fried with salted soy bean, it was tasty and delicious!



 

First halve each of the chicken wing tip

 

and simply quick stir fry with these ingredients.

I have to add one extra piece of chicken thigh, so my kids also can enjoy this dish at the same time..



When you have leftover chicken wing tips, how do you use it?

Stir fried Chicken Wing tips 炒豆鼓鸡翅尖

(recipe source: by Sonia aka Nasi Lemak Lover)

18 chicken wings end, halved

1 skinless and debone chicken thigh, cut into small pieces

Marinate seasonings

1tps light soy sauce
1tsp rice wine
1/2tsp sesame oil
Pepper

½ red pepper, cut wedges

½ green pepper, cut wedges
½ onon, cut wedges
5 slices ginger
2 cloves garlic, chopped
1 spring onion, cut 1” in length

Seasonings

1tsp Chinese salted black soy bean豆鼓, soaked for 5mins and drained, chopped
1tsp fermented soy bean paste (tauchu), chopped

1tbsp dark soy sauce

1tsp sugar
1/4tsp salt or to taste

Method

1. Marinate chicken pieces with seasonings for 30mins. Mix salted black soy bean and fermented soy bean paste together, set aside.
2. Heat 3tbsp cooking in a wok, sauté ginger, garlic and spring onion till aroma.
3. Add in both soy bean paste, stir fry till aroma.
4. Add in chicken pieces, stir fry till colour changed. Add some water, continue to cook for 2-3 minutes. Add in seasonings.
5. Add in red and green pepper, onion slices, stir to combine well, cook for another 1min.
6. Dish out and serve hot.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.

Wuxi Chicken Wings (Ginger Wine Soy Sauce Chicken Wings) 無錫鸡翅



Wuxi (無錫) style of cooking although quite similar to Sweet and Sour style which taste sweet with a hint of saltiness. Sweet & Sour style is adding tomato ketchup whereas Wuxi style is adding Shao Hsing Hua Tiao Chiew wine which made the cooked meat has very nice wine aroma.

 

I cooked this dish also partly wanted to support my bro Chef and Sommelier's  Little Thumbs up event for "Ginger" theme..

 

This Wuxi style is on slightly sweet side, i feel not so suitable to eat with rice, but perfectly to enjoy over with wine or beer..

Wuxi Chicken Wings (Ginger Wine Soy Sauce Chicken Wings) 無錫鸡翅

(recipe source: modified from the Carol’s自在生活recipe)

18pcs Chicken middle wings

1tbsp light soy sauce

1/2tbsp Shao Hsing Hua Tiao Chiew wine 紹興花彫酒

1 spring onion, slices

5 slices of young ginger

1/3cup water

Seasonings

2tbsp dark soy sauce

80g rock sugar

1pc star anise

1tbsp Shao Hsing Hua Tiao Chiew wine 紹興花彫酒

1/2tsp salt or to taste

1tsp sesame oil

1 and 1/2tbsp dark vinegar (I used Yongchun Laocu 永春老醋)

Method

1.     Clean the chicken middle wings, dry well and prick some tiny holes over them with a fork, marinate chicken wings with light soy sauce and wine for several hours.

2.     Add 4tbsp cooking oil in a non-stick pan, pan fry chicken wings till golden brown, set aside.

3.     Remain 2tbsp cooked oil, sauté onion and ginger till aroma.

4.     Add in fried chicken wings, water and add in all seasonings except vinegar.

5.     Cover and cook over low heat till sauce thicken.

6.     Add in vinegar, mix well. Dish out, serve hot.

I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. 

Chef and Sommelier is hosting for this month's event and Ginger is the theme for July. You can join in the fun and contribute your recipes here.

Roti Jala (net crepes) and Chicken Masala Curry

The other day my daughter requsted me to make Roti Jala, reminded me i have so long did not make this at home, see my very old post here. This time i tried using the Japanese mayo bottle that i won from Love2Cook's giveaway last year..And it create very nice Roti Jala and look exactly like net (jala in Malay). Also i turned her stir-fried chicken masala into chicken masala curry. We love this curry so much, especially my little son Desmond said this curry very spicy but very yummy 又辣又好吃 ( He keep saying hot while eating this curry but his hand non-stop taking chicken,hehehe)..

I made two types of Roti Jala, one with Japanese mayo bottle and another is the traditional type of mould.

This Roti Jala recipe was taught by my previous Malay colleague. She taught me using the traditional mould. If use traditional mould, the batter should be more runny and watery, you may add water if the batter not flow smoothly from the holes.

Move the mould in circular motion

This is using Japanese mayo bottle, you can get it from Daiso..

Look exactly like net right? this way need more time to make

While frying the roti jala, i also cooking the curry

Roti Jala
(recipe source: by Sonia aka Nasi Lemak Lover)
*serves 5-6 pax

400g all purpose flour
200g milk ( I use low fat milk )
440g water
2 large eggs
1/2tsp salt, 1/4tsp turmeric powder
2tbsp cooking oil

Method
1. Mix all ingredients in a mixing bowl and use a hand whisk to stir till smooth batter.
2. Sift the batter and set aside for 30mins.
3. Place a non-stick pan over medium heat.
4. Fill the Roti Jala mould with batter and quickly move the mould in a circular motion to form a lacy pattern. Leave it for few seconds. If using Japanese mayo bottle, form the batter like a net. Cook only one side.
5. Fold the crepe into quarters or roll and stack up.
6. Repeat the same with rest of the batter.
7. Enjoy with curry.



Chicken Masala Curry
(recipe source: adapted from Love2Cook with minor changes)

Ingredient (A)
600g chicken, cut into bite size
2 tbsp blended paste of 2 garlic, 2 shallots and ½” ginger
1tbsp curry powder (chicken)
1 tbsp chilli powder
1 tsp turmeric powder
1 tsp corriander powder
1 tsp garam masala
1/2 tsp fennel powder
1/2 tsp cumin powder
1/2tsp salt

Ingredients (B)
1/2 tsp mixed mustard seeds
1 cinnamon stick (small)
2 pcs cardamom
3 pcs cloves
1 pcs star anise (small)
1 onions (small), chopped
2 sprigs curry leaves
1 potato (medium), small cube
300ml water
200ml coconut milk
1tsp salt or to taste
1tsp sugar or to taste

Method
1. Marinate chicken with ingredients (A) for about 30mins.
2. Heat oil in a wok, sauté chopped onions and curry leaves till fragrant.
3. Add in mixed mustard seeds, cinnamon stick, cardamom, cloves and star anise till aroma.
4. Add in small potato cubes and chicken, mix well. Add in water, cook for 10mins over low flame.
5. Add in coconut milk, continue to cook for 10mins.
6. Add in salt and sugar to taste, mix well and dish out.
7. Serve with Roti Jala or steamed rice. Enjoy!



I would like to take this opportunity to wish all my Muslim readers a Selamat Hari Raya, Maaf Zahir dan Batin and drive safely when back hometown with below few photos i took this morning at pasar besar (big wet market) . The atmosphere was so ceria with all peoples doing their marketing for coming Hari Raya big makan (re-union dinner).