Fry 2 cups vegetables for 10 min in medium heat, until vegetables become soft

Add 750ml water and cover up to simmer for another 15 minutes, let it reduce 50%

Meanwhile, add salt to chicken and sit for 15 minutes and wash away the blood

Cook for 30-60sec, and immediately put wings in ice bath

Vegetable stock is ready, and add swiss sauce, dark soy and maltose, remember to taste, add more soy or maltose if needed

Add the wings in, bring to boil, and remove from heat, to slow cook 20 minutes. Traditional Hong Kong Style Swiss Wings is now ready!