Snacks Cooking

Stuffed Chicken Wings

Ingredients :

  • 12 g
  • 15 g
  • 1 tablespoon
  • 1/2
  • 2 cloves
  • 1 tablespoon
  • 1 tablespoon
  • 50 g
  • 100 g
  • 1 tablespoon
  • 2 g
  • 125 g
  • 1/2 cup
  • 1 sprig
  • Large chicken wings
  • Rice vermicelli
  • Groundnut oil
  • Spring onion (scallions)
  • Garlic, crushed and finely chopped
  • Lemon grass, finely chopped
  • Vietnamese fish sauce
  • Pork, finely minced
  • Water chestnuts, chopped
  • Coriander leaves, finely chopped
  • Dried black fungus, softened in hot water and finely chopped
  • Raw shrimps, peeled, deveined and finely chopped
  • Vegetable oil, for deep frying
  • Mint leaves

Method :

  1. Cut the thick sections from the chicken wings, leaving the middle section and wingtip whole.
  2. To bone the wings, twist the middle joint to break it. Then, holding the bone in your left hand, carefully scrape the meat away from it, without breaking the skin, and pull out the bones.
  3. This is easier than it sounds but it is time consuming, If you have a good butcher and give him some notice, he will be able to do it for you.
  4. Cook the vermicelli in lightly salted boiling water, then rinse under cold water. Cut the strands into 1 inch lengths and set aside.
  5. Heat the oil in a wok and stir fry the spring onion, garlic, lemon grass, fish sauce, pork, water chestnuts, coriander leaves and black fungus for 4 minutes, or until the pork is cooked.
  6. Add the shrimps and stir fry until they turn pink about 1 minute.
  7. Remove the wok from the heat, stir in the vermicelli and allow the mixture to cool.
  8. Fill the boned chicken wings with the mixture, leaving a little space at the top to allow for shrinkage.
  9. Use cocktails sticks to close the tops. Heat the oil in a deep-fryer to very hot and deep-fry the wings, in batches, for about 10 minutes, until lightly browned and cooked through.
  10. Remove carefully from the deep-fryer and drain on kitchen paper.
  11. Serve with nuoc cham dipping sauce and garnish with mint sprigs.
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