Boneless Stuffed Chicken Wings |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
The Key to Chinese Cooking by Irene Kuo Ingredients:
12 large chicken wings |
2 cups oil |
marinade |
2 tbs light soy sauce |
1 tsp sugar |
1 whole star anise |
batter |
2 tbs cornstarch |
1 tbs flour |
1/4 tsp salt |
1 well-beaten egg |
1 tbs water |
stuffing |
6 large white parts of scallions each about 2 3/4-inches long |
12 shreds cooked ham, about 1/4 inch thick and 2 3/4 inches long |
Directions:
1. Preparation:
2. Combine soy sauce and sugar in a small pot that will accommodate the chicken wings snugly, and stir to dissolve the sugar. Add the chicken wings, and star anise. Set over high heat. Pour boiling water over chicken to cover. When it boils, stir to mingle sauces, cover, and simmer over medium heat for 10 minutes, turning the wings occasionally.
3. Bone each wing by slicing lengthwise on the side where the skin is of a finer texture. Lift and twist out the bones, making certain that you do not break the skin on the other side. Cover and refrigerate for future use. Bring to room temperature before continuing.
4. Deep-Frying:
5. Combine the cornstarch, flour, and salt, then stir in the beaten egg and mix until smooth. Add the water and still until well blended. Let it sit a little. Cut each scallion white lengthwise in half and shred the ham. Put a mixture of scallion and 1 shred of ham inside each wing.
6. Heat the 2 cups of oil in a wok or heavy pot until it foams a cube of bread instantly, about 375 degrees. Dip each wing in the batter to coat it thickly and evenly and then drop into hot oil. Fry the wings for about 3 minutes, turning them occasionally, until they are nicely brown and crisp on the outside. Drain the chicken wings on paper towels and cut each wing into two pieces; serve with toothpicks for a cocktail party or arrange in pyramids for a main dish.
|
|