Stuffed chicken wings recipe

10 ᆣ 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)

Debone chicken wings. Use a small knife to gently scrape the meat away from the bones. Pull bones out and discard. 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 ᆣ 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 with no pink showing. Remove from heat and drain well.

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