Vietnam - Stuffed Chicken Wings

Stuffed Chicken Wings

Ingredients

-       8 Chicken wings

-       4 oz Bean thread vermicelli

-       3 Pieces dark wood ear fungus

-       1 1/4 c Ground pork

-       1 Small onion

-       1 Small carrot

-       1 Egg, beaten

-       1 tb Nuoc Mam sauce or light soy

-       Salt and black pepper

Directions

-       Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken.

-       Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands.

-       Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.

-       Mix all the stuffing ingredients together.

-       The mixture should be firm.

-       Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.

-       Preheat the oven to 400F.

-       Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage.

-       After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.

-       Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.