Rinse the chicken wings and pat dry. Mix together the bouillon, garlic, sugar and bean curd and rub into the chicken wings. Set aside to marinate for at least 2 hours and up to overnight in the fridge.
Heat some oil in a large heavy-bottomed skillet and pan-fry the wings to get a nice golden brown color on both sides, but don't cook through.
Bring the stock to a boil, and then add the wings and lower the heat to a simmer. Cover and cook until the wings are cooked through and tender, 20 to 25 minutes. Add the pineapple and beer and bring to quick boil, then turn off your stove and season with salt and a pinch of sugar, if needed. The soup should be sweet, with a hint of beer.
Garnish the soup with the watercress and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.