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Stuffed Chicken Wings

Stuffed Chicken Wings recipe image
This Vietnamese main features Wings, Bean thread vermicelli, Dark wood ear fungus, Ground pork, Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1219.0
Dietary: Gluten-free
Description
This Vietnamese main features Wings, Bean thread vermicelli, Dark wood ear fungus, Ground pork, Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 8 Chicken Wings
  • 4 ounce Bean thread vermicelli
  • 3 Pieces Dark wood ear fungus
  • 1 1/4 cup Ground pork
  • 1 Small Onion
  • 1 Small Carrot
  • 1 Egg, beaten
  • 1 tablespoon Nuoc Mam sauce or light soy
Directions
  1. 1
    Salt and black pepper Bone the chicken wings by cutting around the bone with a sharp knife.
  2. 2
    Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.
  3. 3
    Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.
  4. 4
    Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.
  5. 5
    Mix all the stuffing ingredients together.
  6. 6
    The mixture should be firm.
  7. 7
    Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
  8. 8
    Preheat the oven to 400F (204&# 194;°C).
  9. 9
    Steam the stuffed wings for 10-15 minutes.
  10. 10
    (If you want to
  11. 11
    make a large quantity, multiply the measures accordingly and
  12. 12
    freeze after the steaming stage.
  13. 13
    After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
  14. 14
    Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1219.0kcal
% Daily Value *
Total Fat 66.3g102%
Saturated Fat 30.0g150%
Cholesterol 168.0mg57%
Sodium 280.0mg12%
Total Carbohydrate 70.4g24%
Dietary Fiber 13.3g54%
Sugars 53.7g
Protein 70.3g141%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bean, beaten, carrot, chicken, dark, ear, egg, fungus, ground, light, main, mam, nuoc, onion, pork, roasting, sauce, soy, steaming
Read it online: https://www.chefs-mate.com/recipe/stuffed-chicken-wings/