Stuffed Chicken Wings Peek Kai Yod Sai Recipes

STUFFED CHICKEN WINGS (PEEK KAI YOD SAI)

Steps:

• For deboning chicken wings---------------------.
• Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, 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.
• Always pushing back the skin as you scrape.
• 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.
• Then carefully cut off the two bones of the wing and discard them.
• Be careful not to pierce the chicken skin.
• Repeat this for all the wings.
• Now the chicken wings are ready for stuffing.
• For stuffing---------------.
• Pound the garlic, salt, fish sauce, peppercorns, coriander root and prawn powder together to form a paste.
• Mix the paste into the minced pork.
• Blend the mixture in a blender for a few seconds to obtain a finer paste.
• (optional) Stuffed the chicken wings with the mixture until they are firm.
• For cooking--------------------.
• Heat oil in a wok for deep-frying.
• Coat each chicken wing with rice flour, then dip into beaten egg and then fry for 5 mins or until the chicken wing turns golden brown.
• Once ready, remove and drain well using kitchen paper.

MRS. HAYS' STUFFED CHICKEN WINGS

Steps:

• Preheat the oven to 325 degrees F. In a mixing bowl, combine the green onions, celery, sugar, shrimp, white onions, cilantro, mushrooms and pork together. Mix thoroughly. Season with salt, pepper, and fish sauce. Slice the wing along the bone in order to leave the skin and meat attached. Sever the first joint of the chicken wing and remove the bones. Holding tight to keep the joint intact, slide the knife along the underside of the skin and separate all the way to the joint. Season each chicken wing inside and out with Creole seasoning. Roll back the skin, remove the bones and cup the edges of the skin to begin stuffing the forcemeat into the cavity. Stuff the entire section of the skin and lop the leftover meat and skin over the top to "close" the wing. Place the wings on a baking sheet and bake for 20 minutes. Remove the wings from the oven and cool completely. Season the flour with Creole seasoning. Dredge the wings in seasoned flour. Preheat the fryer. Carefully lay the wings in the hot oil and fry 3 to 4 minutes or until golden brown and crispy. Fry the wings in batches. Remove and drain on a paper towels. Season with Creole seasoning. Arrange the wings on top of the lettuce. Drizzle the sauce over the wings and lettuce. Garnish with parsley and chopped peanuts. Serve warm.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)

Steps:

• Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!