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.
