How to Make Thai Stuffed Chicken Wings Asian Cooking Recipe Cuisine
Recipe Makes for 3-4 Servings:
12 large chicken wings
3/4 oz dried rice vermicelli
1 tbsp grated palm sugar or brown sugar
2 tbsp fish sauce
6.5 oz ground pork
2 spring onions, chopped
3 cloves garlic, chopped
1 small fresh red chili, chopped
3 tbsp chopped fresh coriander leaves
peanut oil, for deep frying
rice flour, seasoned with salt and pepper
Directions:
Using a small sharp knife, with each chicken wing, start at the fatter end of the wing and scrape down to the bone, pushing the flesh and skin as you go until reach the connecting joint. Twist and pull the exposed bone from its socket and discard. Take care not to pierce the skin.
Soak the vermicelli in a bowl of boiling water for 6-7 minutes. Drain well. Cut into 3/4-inch pieces with a pair of scissors. Set aside,. Put the sugar and fish sauce in a small bowl until the sugar has dissolved.
Combine the pork, spring onion, garlic, chili and the fish mixture in a food processor until well mixed. Transfer to a bowl then stir in coriander and noodles.
Divide pork mixture into 12 balls. Stuff each bone-out section of the wing with the mixture and firmly secure opening with a toothpick.
Put the chicken wings in a bamboo or metal steamer over a wok of simmering water - ensure the base of the steamer doesn't touch the water. Cover with a lid and steam for 8 minutes.
Fill a dry, clean wok one-third full of oil and heat to 400F. Coat the wing in the seasoned flour. Deep fry in small batches for 3 minutes each batch or until the wings are golden brown. Drain and remove toothpicks when cool.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
12 large chicken wings
3/4 oz dried rice vermicelli
1 tbsp grated palm sugar or brown sugar
2 tbsp fish sauce
6.5 oz ground pork
2 spring onions, chopped
3 cloves garlic, chopped
1 small fresh red chili, chopped
3 tbsp chopped fresh coriander leaves
peanut oil, for deep frying
rice flour, seasoned with salt and pepper
Directions:
Using a small sharp knife, with each chicken wing, start at the fatter end of the wing and scrape down to the bone, pushing the flesh and skin as you go until reach the connecting joint. Twist and pull the exposed bone from its socket and discard. Take care not to pierce the skin.
Soak the vermicelli in a bowl of boiling water for 6-7 minutes. Drain well. Cut into 3/4-inch pieces with a pair of scissors. Set aside,. Put the sugar and fish sauce in a small bowl until the sugar has dissolved.
Combine the pork, spring onion, garlic, chili and the fish mixture in a food processor until well mixed. Transfer to a bowl then stir in coriander and noodles.
Divide pork mixture into 12 balls. Stuff each bone-out section of the wing with the mixture and firmly secure opening with a toothpick.
Put the chicken wings in a bamboo or metal steamer over a wok of simmering water - ensure the base of the steamer doesn't touch the water. Cover with a lid and steam for 8 minutes.
Fill a dry, clean wok one-third full of oil and heat to 400F. Coat the wing in the seasoned flour. Deep fry in small batches for 3 minutes each batch or until the wings are golden brown. Drain and remove toothpicks when cool.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..