Stuffed Chicken Wings Recipe

(Canh Ga Don)

Ingredients : Serves 5

8

Stuffing

100 g

3 pieces

275 g

1

1

1

15 ml

Chicken wings

Bean thread vermicelli

Dark wood ear fungus

Pork, minced

Small onion, grated

Small carrot, grated finely

Egg, beaten

Nuoc Mam sauce

Salt and black pepper

• 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.

• Mould the stuffing into a ball and insert it into the bag of flesh and skin off the chicken wings.

• Preheat the oven to 200^oC/400^oF/Gas Mark 6. Steam the stuffed wings for 10-15 minutes.

• 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.