1. Blanch the chicken carcasses and the sweet soy marinade ingredients in boiling water separately. Remove the blanched carcasses and ingredients, rinse and put aside.
2. B ring a w ok of w ater to a b oil. A dd in t he c hicken c arcasses and all marinade ingredients (except those listed in step 3). Simmer for 3 hours on low heat.
3. Add in ginger, spring onion, soy sauce, dark soy Sauce and rock sugar, then Shaoxing wine and Chinese rose wine. Mix thoroughly.
4. Blanch the chicken wings. Add them to the marinade. Bring to a boil before turning off the gas. Let wings sit for 15 minutes before serving.