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Swiss-sauce wings
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Swiss-sauce wings, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Swiss-sauce wings. Swiss-sauce wings (瑞士雞翼), a Cha chaan teng dish from Hong Kong. Here is the whole thing, one move at a time.
On screen. Swiss-sauce wings
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Swiss-sauce wings, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Swiss-sauce wings. Swiss-sauce wings (瑞士雞翼), a Cha chaan teng dish from Hong Kong.
On screen. Swiss-sauce wings
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken wing, ketchup, worcestershire sauce, yellow onion, granulated sugar. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot with a lid, Scale, Tongs.
On screen. Heavy pot with a lid · Scale · Tongs
Scene 5 · step · 7s
Step 1
Shot. Swiss-sauce wings: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Swiss-sauce wings. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh chicken wing, ketchup, worcestershire sauce, yellow onion, granulated sugar, tamari, water, kosher salt, toasted sesame oil. Swiss-sauce wings is cooked in Cha chaan teng as its own plate, not as a copy of a restaurant menu. Fry the wings, then braise them in ketchup, Worcestershire, and onion until the sauce is a glossy brown glaze. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Swiss-sauce wings: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Swiss-sauce wings is cooked in hong kong. Also called 瑞士雞翼. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Swiss-sauce wings is cooked in hong kong. Also…
Scene 7 · step · 7s
Step 3
Shot. Swiss-sauce wings: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Swiss-sauce wings, until the edges take a little color. Braise with the liquid halfway up the food, not drowning it.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Swiss-sauce wings: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Braise 61 min in real time.
Voiceover. Add the remaining weighed foods and cook Swiss-sauce wings at 325°F / 163°C in the oven, or a quiet simmer on the stove. Start checking at 61 minutes. Swiss-sauce wings is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Braise 61 min
- 🇭🇰 Hong KongEast Asiasig-hong-kong-swiss-sauce-wings-sig-hong-kong-swiss-sauce-wings-9
Step 5
step · hong-kong
Scene 9 · step · 6s
Step 5
Shot. Swiss-sauce wings: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Swiss-sauce wings, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Swiss-sauce wings, not the…
- 🇭🇰 Hong KongEast Asiasig-hong-kong-swiss-sauce-wings-sig-hong-kong-swiss-sauce-wings-10
Step 6
step · hong-kong
Scene 10 · step · 7s
Step 6
Shot. Swiss-sauce wings: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Swiss-sauce wings for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in hong kong, with the sauce or garnish that belongs to it. Film Swiss-sauce wings in this shot order and no other: brine covering every vegetable in the jar; aromatics softening without color; a rest under a loose cover; a skewer pulled from the center. Slate words for the editor: glaze, zestline, pebble, griddle, blister, velvety, patina, harbor, yarrow, peel.
On screen. Rest Swiss-sauce wings for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Swiss-sauce wings is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Swiss-sauce wings looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Swiss-sauce wings turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Swiss-sauce wings, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 281 calories, with 23.5 grams of protein. Pai marks it Moderate.
On screen. 281 kcal · 23.5 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Swiss-sauce wings
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Swiss-sauce wings from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.