Monday, 9 January 2006

Stuffed Chicken Wings

Actually there are a few version of this chicken dish. The Thai Style one will be stuffing some pork mince with water chestnut and etc.... while some will stuffed with Prawn mince..... This one that i am doing is using Steam Glutinous Rice stuffing. It's a rather easy to prepare dish but you need to spend sometime steaming the glutinous rice, stuffing the debone chicken wings then deep-fry them.....


Ingredients:
12 Chicken Wings, wings part and debone
1/2 - 3/4 Cup of Glutinous Rice, soak for at least 3 hrs
2 Mushroom, soak and finely diced
1/4 Carrot, finely diced
1 - 2 Shallots, finely diced
1 Stalk Spring Onion, finely diced

Seasoning:
1.5 Tablespoon Light Soy Sauce
1/2 Teaspoon Five Spices Powder
Pepper
Dash Of Sesame Oil
70 - 100ml Water, used the water from the mushroom

Methods:
1. Heat up the pan with some oil, stir-fry the shallots until fragrant then add in the mushroom then fry for a minute then pour in the glutinous rice and carrots.
2. Give it a quick stir for half a minute then add in the seasoning except the sesame oil.
3. Stir for another minute until the seasonings is well mix thru then dish up onto the plate or bamboo basket then steam for about 40 minutes or until the rice is soft and tender.
4. When the rice is done, dish up and stir in the spring onion, sesame oil, some extra pepper and light soy sauce to taste.
5. When the filling is slightly cool, stuff it into the chicken wing pocket then coat with some beaten egg and corn flour then deep-fry until golden brown and served.

Steps To Dedone Chicken Wings:
1. Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons.
2. Then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
3. Always pushing back the skin as you scrape.
4. Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
5. Then carefully cut off the two bones of the wing and discard them.
6. Be careful not to pierce the chicken skin.
7. Repeat this for all the wings.
8. Now the chicken wings are ready for stuffing.

Notes: Marinated the chicken wing with some cornflour, pepper and light soy sauce for at least 30 minutes before stuffing in the glutinous rice. Posted by Picasa

1 comment:

  1. I had done the stuff chicken wings once and that's going to be the last time I ever try cooking it. The debone portion very troublesome. Now i just buy those ready-made frozen stuff wings from cold storage. Saves all the hassle. :)

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