Chicken wings are the most popular part of a chicken and it's easy to cook. It is popularly used for barbecuing when having garden functions in the home; pan-fried; stewed; stir-fried and deep-fried.
In my earlier blog I shared my home-cooked Chicken Boxing. With the leftover of the mid-joint and wing tip from cooking the chicken boxing I then decided to cook another dish out of these chicken wings - Stuffed Chicken Wings!
This is what you need:
- Chicken wings, deboned (mid-joint and wing tip) - not in the picture
- 1/3 cup minced pork
- 1/4 cup thinly sliced red carrot
- 1/4 cup sliced prawns
- 1/2 tbsp chopped spring onion (green part)
Few simple steps:
- Mix all these ingredients in a large bowl with 1/2 tbsp of fish sauce, 1/2 tsp of grounded pepper, 1/2 tbsp of corn flour, and 1 egg white (beaten) till the mixture is firmed and place in the fridge for later use.
- Just before cooking, stuffed the chicken wings with the mixture and place on a plate.
- Place on separate plate some corn flour for dusting, a lightly beaten egg white for dipping and white sesame seeds for sprinkling.
- Heat enough oil in a deep wok for deep-frying the stuffed chicken wings.
- Lightly coat the chicken wings with corn flour, dip into egg white and sprinkle with sesame seed, and deep-fry in medium heat till golden brown and cooked through.
- Arrange on a serving plate and serve with dipping sauce.
Dipping sauce needs to be prepared much earlier to let the garlic and chili sips through well with the sauce and sugar.
In a bowl mix together:
- 1/2 tbsp garlic (chopped)
- 3 chili padi (chopped)
- 2 tbsp water
- 1 small lime (extract juice)
- 1 tsp fish sauce
- 1/2 tbsp sugar (add more if necessary, to taste)
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