This is a dish of fried chicken wings taken a step further, by removing the bones and stuffing the skin with minced meat.
serves 4-6
Ingredients:
- 8-12 large Chicken wings
- 5 Coriander roots (cilantro), chopped
- 10 White peppercorns, finely ground
- 3 cloves Garlic, peeled
- 400 g (14-1/3 oz) Minced pork
- 2 Tbsp Light soy sauce
- Cooking oil, for deep- frying
Sauce
- 2 Tbsp Chilli sauce
- 3 Tbsp Tomato sauce
- 1 Tbsp Sugar
( Measurements Cooking )
Procedures:
- Debone chicken wings leaving the tips intact. Be careful not to tear the skin.
- Pound together coriander roots, peppercorns and garlic. Add 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. Add chicken wings and fry until golden. Drain well and set aside.
- Prepare sauce. Leave 2 Tbsp oil in wok and add chilli 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.