Hong Kong Style Swiss Chicken

For 3-4 person

Ingredients:
12 chicken mid-wings (or more) other part of chicken
1 cup light soy sauce (if you a superior dark soy sauce can add 1 tsp of dark soy sauce)

1 cup water (if you using other part of chicken you need to add more water because to cover the chicken while on cooking)
100g sugar or more for taste
1 spring onion, cut 1” lengthwise
5 slices ginger or more
5 star anise
2-3 tbsp Shaoxing wine or more

Method

1. Bring water to a boil and immerse chicken and let boil for 1 min. Put the chicken 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 on to low heat, and put the chicken (skin side down) and cover the lid, and stand for 10 mins. Turn the chicken once and stand for another 10 mins to ensure all sides are nicely coated with the sauce. 
4. Serve immediately once done. You may use the same stock (frozen it) and repeating making this chicken wings later.