Stuffed chicken wings

Stuffed chicken wings (serve 4-6)
This is a dish of fried chicken wings taken step further, by removing the bones and stuffing the skin with mice meat.

Ingredients
8-12 large chicken wing, cleaned
5 Coriander roots
10 white peppercorns, finely ground
3 cloves garlic, peeled
400g minced pork
2tbsp light soy sauce
Cooking oil for deep-frying

Sauce
2tbsp chilli sauce
3tbsp tomato sauce
1tbsp sugar

Direction
Debone chicken wing leaving the tips intact. Be careful not to tear the skin.
Pound together Coriander roots, peppercorns and garlic. And pork and sprinkle some light soy sauce over. Mix well, then stuff mixture into chicken wings.
Heat oil for deep-frying in a wok over medium heat then add chicken wings and fry until golden brown. Drain well and set aside.
Prepare sauce. Leave 2 tbsp oil in wok and add chili sauce,tomato sauce,sugar and remaining soy sauce. Bring to the boil and simmer for 2 minutes.
Serve chicken wings with sauce on the side. Garnish as desired.

Posted in: Asian cuisines, Chicken Menus, Main Dish, Thai cuisines