瑞士雞翼 重點
1. 市面上幾隻大牌子嘅瑞士汁已經加入咗一般(料頭)製成 包括有:薑蔥蒜,蔥頭,花椒八角,及色素等等無需再添加以上材料及老抽

2, 想雞翼嫩滑入味又保證熟透,首先要煲滾汁熄火要疏氣浸30分鐘以上,之後再次煲滾汁,冚蓋熄火焗五分鐘,雞翼又嫩,又滑,又熟透, 咁就完美喇

瑞士雞翼
材料
雞翼3磅

調味料
瑞士汁1支
清水1支半

處理
1. 用清水將雞翼解凍。
2. 解凍後揸乾血水倒乾水分。
3. 用1湯匙鹽直接乸雞翼5分鐘。
4. 雞翼乸5分鐘後沖洗乾淨。

烹調
1. 將1支瑞士汁及1支半清水煲熱但小心滾瀉。
2. 放雞翼落煲 。
3. 熄火。
4. 不要將蓋冚實要疏氣浸30鐘以上。
5. 浸耐一點顏色更好。
6. 浸了一小時後雞翼更加上色。
7. 再開至大火煲滾瑞士汁冚蓋熄火。
8. 焗5分鐘後上碟。

Swiss chicken wings:

Ingredients:
Frozen chicken 3 pound

Seasoning:
Swiss sauce 1 bottle
Water 1 1/2 bottle

Preparation:
1. Defrost the chicken wings with tap water.
2. Pour away water when the wings are totally defrosted. Sqeeze the chicken wings in order to release the blood inside the wings, rinse.
3. Season the wings with 1 tbsp salt for 5 minutes.
4. Rinse the wings after they have been seasoned for 5 minutes.

Steps:
1. Boil up 1 bottle of swiss sauce and 1 1/2 bottle of water. Avoid the sauce boiled over.
2. Put chicken wings inside the pot.
3. Turn off the fire.
4. Do not put the lid totally shut, leave a little airflow for 30 minutes or more.
5. The longer the chicken wings soaking in the sauce, the colour will be much better.
6. Soaking the chicken wings in the sauce for 1 hour. The colour will be more attractive.
7. Turn to high flame, boil up the Swiss sauce, keep the lid shut, turn off the fire.
8. Serve, 5 minutes later.

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