Stuffed Chicken Wings Singapore Style Recipes

STUFFED CHICKEN WINGS RECIPE ปีกไก่ยัดไส้

Steps:

• Before you start make sure you soak the mushrooms first cuz that can take quite a while (30 mins - 2 hrs) especially if they are thick.
• If baking right away preheat the oven to 450°F (220 °C).
• Soak glass noodles in room temp water for 10 minutes. Drain, keeping the noodles in straight rows as much as possible (this will make cutting them easy).
• While noodles are soaking, prep the chicken by first removing the drumettes, and then deboning the flats, keeping the tips attached. See the video for technique.
• Marinate the deboned wings in soy sauce, 1 tsp black/dark soy sauce and sugar. If the colour doesn't look dark enough you can add a bit more of the black/dark soy sauce. Let it sit while you make the filling. You can also do this part 1 day in advance.

STUFFED CHICKEN WINGS SINGAPORE STYLE

Steps:

• Brake joints of chicken wings.
• Separate meat from bone using scissors then pull out bone.
• Blend marinade ingredients in a vat, and marinate chicken overnight.
• Soak dried shittake mushrooms in water until soft. About 1/2 hours.
• Remove hard stick of mushroom, and chop roughly.
• Chop shrimp roughly.
• Mix minced chicken, mushroom, shrimp, soy sauce sesame oil.
• Stuff deboned wing tips with minced chicken mixture.
• Broil at 350, for 25 mins., and serve.

SINGAPORE CHICKEN WINGS

Steps:

• in a large bowl, combine soy sauce, sugar, honey, garlic powder and dry mustard. add wings and toss to coat in marinade. cover, refrigerate for at least 1 hour.
• preheat oven to 400*.
• remove wings from marinade and divide on 2 greased bakings sheets and bake 30 minutes.
• meanwhile, boil marinade in a saucepan over med-high heat until syrupy. remove wings from oven; reduce oven to 350. baste wings all over with reduced marinade. return wings to oven bake until glazed and a little crispy, about 30 minutes more. serve.

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.