Swiss Sauce Chicken Wings
(courtesy of Ellen Woo, owner, 168 Asian Market in Reno. Serves 4)
12 chicken wings, in two sections
6 scallions
Ginger, cut in 5 thick slices
5 garlic cloves
½ teaspoon Sichuan pepper
½ teaspoon anise
2 tablespoons rock sugar
2 tablespoons dark soy sauce
1 tablespoon Shaohsing wine
3 tablespoons water
Place chicken wings in large pot, cover with water, and cook over medium heat for 15 minutes. Rinse chicken wings in cold water for chewy skin texture.
To prepare Swiss sauce: Put rest of ingredients (scallions, ginger, and garlic go in whole, washed, and unpeeled) in large saucepan. Over medium-high heat, bring sauce to boil. Lower heat to medium and cook until sauce’s color changes to dark brown and taste is balanced with sweetness and saltiness.
Turn off heat, add chicken wings, and soak for about 10 minutes. Turn on heat to very low, just enough to keep sauce warm, and soak chicken wings for additional 20 m
