Carrot and radish peeled and cut into thick slices.
Stuff carrot and radish into chicken wings.
Marinate chicken wings with Swanson Concentrated Chicken Stock for 15 mins.
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.
Add ginger, scallion and chicken wings to a pot of boiling water. Simmer chicken wings until fully cooked.
Take out chicken wings and submerge into ice water until fully chilled.
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.