When i visited my daughter before i moved here, we had lunch and she ordered this Stuffed Chicken Wings. She reminded me about this dish as she has not eaten this since the Vietnamese restaurant in downtown Denver went out of business. I guess that this dish would be Thai, if the stuffing is different but i made my stuffing which is quite similar to the Vietnamese Egg Rolls, so should my version be Vietnamese??. Thai or Vietnamese, this dish is so finger-licking good.
Ingredients:
8 chicken wings
Ingredients:
8 chicken wings
Stuffing:
8 oz minced pork
2 tbsp fish sauce
2 spring onions (scallions), finely chopped
1 tsp sugar
1/2 tsp black pepper
1 small bundle 'tang hoon'/mung bean vermicelli - soaked and cut into 1 inch
1 tbsp chopped carrot
2 tbsp 'wood ear mushroom'/mook yee - soaked and chopped fine
2 dried shitake mushrooms - soaked and chopped fine
1 egg yolk
1 tbsp sesame oil
rice flour or all-purpose flour for coating
oil for frying
Method:
Mix all the stuffing ingredients together and leave in the fridge for 30 minutes.
Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip.
Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip.
With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out.
Fill each chicken wing with mixture but do not overfill or they will burst when steamed. Place the wings on heatproof plates and steam over boiling water for about 7 minutes or until cooked. Leave to cool.
Roll in rice flour or wheat flour and dust off excess. Heat oil in a wok and deep-fry the wings until they are golden brown.
Drain on paper towels and serve with a dipping sauce of choice.
