This chicken wing stew is easy and meal prep friendly, and it has absolutely nothing to do with Switzerland. Read on to learn about a recipe born in colonial Hong Kong.
* 4lb chicken mid joint wings * 1-2 sticks of cinnamon * 4 bay leaves * A few slices of ginger * 10tbsp light soy * 5tbsp dark soy * 80g slab sugar
**Instructions**
1. Put chicken wings and ginger in a pot, then cover with cold water. Bring the pot to a gentle simmer. 2. After a brief simmer, drain the wings and give them a rinse. Return chicken and ginger to a cleaned pot. 3. Add all the other ingredients except the sugar, then bring the pot to a simmer again. 4. Cover and simmer for about 45 minutes, or until chicken wings are tender. In the meantime, make rice and cook vegetables. 5. Once chicken wings are cooked through and tender, add sugar to taste. 6. Serve over with plenty of sauce. Let any extra sauce cool down and freeze it for future use.
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This chicken wing stew is easy and meal prep friendly, and it has absolutely nothing to do with Switzerland. Read on to learn about a recipe born in colonial Hong Kong.
Full recipe: [https://servedwithrice.com/swiss-wings/](https://servedwithrice.com/swiss-wings/)
**Ingredients (served 8)**
* 4lb chicken mid joint wings
* 1-2 sticks of cinnamon
* 4 bay leaves
* A few slices of ginger
* 10tbsp light soy
* 5tbsp dark soy
* 80g slab sugar
**Instructions**
1. Put chicken wings and ginger in a pot, then cover with cold water. Bring the pot to a gentle simmer.
2. After a brief simmer, drain the wings and give them a rinse. Return chicken and ginger to a cleaned pot.
3. Add all the other ingredients except the sugar, then bring the pot to a simmer again.
4. Cover and simmer for about 45 minutes, or until chicken wings are tender. In the meantime, make rice and cook vegetables.
5. Once chicken wings are cooked through and tender, add sugar to taste.
6. Serve over with plenty of sauce. Let any extra sauce cool down and freeze it for future use.
Cheers!