Stuffed chicken wings
Ingredients
- 10–15 Chicken wings (mid-joints), large
- cooking oil for deep-frying
- For the filling
- 300g minced pork
- 100g water chestnuts, peeled and finely chopped
- coriander, finely chopped
- 20g garlic, peeled and finely chopped
- 2tsp ground white pepper
- 1tbsp sugar
- 1tsp salt
- 1/2tbsp cooking oil
- 1/2tbsp five-spice powder
- 1 egg, lightly beaten, use half portion
- 1tbsp corn flour (cornstarch)
Each serving contains 785 calories, 5g sugar, 63g fat, 9.7g saturates and 0.2g salt.
Method
Debone chicken wings. Use a small knife to gently scrape the meat away from the bones. Pull bones out and discard. Rinse wings under running water, drain and set aside.
Combine ingredients for filling in a mixing bowl and mix well. Stuff wings with filling, packing in as much as possible. Secure filling by threading toothpicks through the flaps of skin covering the opening.
Steam chicken wings over high heat for 10–15 minutes, then remove from heat and set aside to cool. Meanwhile, heat oil for deep-frying over medium heat. Oil must be very hot. Deep-fry chicken wings until golden brown. Remove from heat and drain well.
Serve immediately, with tomato ketchup or a sauce of your choice.
Recipe from The Best of Thai Home Cooking, By Forest Leong, Published by Marshall Cavendish International. Click here to buy the book.
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