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Stuffing
100 g Bean thread vermicelli
3 pieces Dark wood ear fungus
275 g Pork, minced
1 Small onion, grated
1 Small carrot, grated finely
1 Egg, beaten
15 ml Nuoc Mam sauce
Salt and black pepper
Ingredients : Serves 5
8 Chicken wingsStuffing
100 g Bean thread vermicelli
3 pieces Dark wood ear fungus
275 g Pork, minced
1 Small onion, grated
1 Small carrot, grated finely
1 Egg, beaten
15 ml Nuoc Mam sauce
Salt and black pepper
Preparation:
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Bone the chicken wings by cutting around the bone with a sharp knife.
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Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
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Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
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Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.
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Mix all the stuffing ingredients together. The mixture should be firm.
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Mould the stuffing into a ball and insert it into the bag of flesh and skin off the chicken wings.
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Preheat the oven to 200oC/400oF/Gas Mark 6. Steam the stuffed wings for 10-15 minutes.
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After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
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Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.
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Date Added: 2009-03-16 Views : 73