1
Carrot and radish peeled and cut into thick slices.
2
Stuff carrot and radish into chicken wings.
3
Marinate chicken wings with Swanson Concentrated Chicken Stock for 15 mins.
4
In a pot, bring Swanson Clear Chicken Broth, Shaoxing rice wine and sour plum to boil over high heat, then reduce to medium heat to braise for a further 10 mins. Remove from heat and cool down.
5
Add ginger, scallion and chicken wings to a pot of boiling water. Simmer chicken wings until fully cooked.
6
Take out chicken wings and submerge into ice water until fully chilled.
7
Take out chicken wings again and soak into the chicken broth cooked with Shaoxing rice wine and sour plum. Chill in the fridge overnight and serve.
