Stuffed Chicken Wings
Crispy, Tasty, and Addictive Chicken Wings
As dim sum culture spread all throughout China – and with the added influence of the unrestrained Hong Kong style of cooking – dim sum chefs became ever more innovative. Stuffed chicken wings were thusly inspired by sticky rice chicken wings from Southeast Asia. With various stuffing ingredients added to the dish, a new type of dim sum was created.
Master Chef's Corner
Be mindful not to break the chicken skin when deboning, especially at corners, as this will adversely affect the stuffing.
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Ingredients
- 6 whole chicken wings (deboned)
Stuffing Ingredients
- 1.32 pounds (600 grams) chicken (grounded into a paste)
- 2.64 ounces (75 grams) diced chicken thigh
- 2.64 ounces (75 grams) diced dried shiitake mushrooms
- 1.34 ounces (38 grams) diced winter bamboo shoots, blanched
Seasonings
Chicken Wing Marinade
- 1 teaspoon (4 grams) salt
- 2 slices ginger
- a bit of Shaoxing wine
- 2 teaspoons (8 grams) chicken bouillon
- 3 scallion stalks
- 1 scant tablespoon (11 grams) sugar
- 1 teaspoon (4 grams) ginger powder
Chicken Juice (for enhancing color of the dish)
- 3/4 cup (188 ml) vinegar
- 2 ½ cups (600 ml) water
- 1/3 cup (75 ml) Koon Chun red vinegar
- 4.05 ounces (115 grams) maltose
- 2 ½ tablespoons (38 milliliters) Shaoxing wine
- 1 ½ tablespoons (19 grams) sugar
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
How to make chicken stuffing
- Mix the water and potato starch listed in the stuffing seasoning ingredients to form an activated potato starch-water mixture.
- Mix salt, ground pepper, and ground chicken. Mix it into a paste. Add ¼ cup (57 milliliters) water and mix together, keeping a pasty consistency. Add the remaining ¼ cup (58 milliliters) water. Continue mixing, and maintain a pasty consistency. Add sugar and chicken bouillon. Mix. Add the potato starch-water mixture and mix. Finally, add sesame oil and mix.
How to make chicken juice
- Dissolve sugar and maltose by boiling in water. Remove from heat and allow to cool, then add remaining ingredients and stir.
- Mix chicken wing marinade ingredients together. Add chicken wings and marinate for 4 hours, stirring once halfway through and flipping chicken wings over to ensure an even marinade.
- Mix together ground chicken, diced winter bamboo shoots, and diced dried shiitake mushrooms. Stuff inside chicken wings. Seal openings with small pieces of bamboo or strings. Blanche quickly. Drizzle previously prepared chicken juice on top. Let air-dry.
- Fry chicken wings in oil for 10 minutes or until golden brown. Serve.
The Top 7 Chicken Wing Dishes in Chinese Cuisine
- Cola Chicken Wings An extremely popular home-cooked dish with a rich, sweet flavor.
- Chili Pot Chicken Wings A dish with intense numbing, spicy, fragrant, and oily flavors all combined together; a very enticing way of eating chicken wings.
- Red Braised Chicken Wings A dish using the traditional red cooking method to produce rich flavors with a lingering aftertaste.
- Garlic Chicken Wings An easy-to-make fried chicken wing dish prepared with garlic.
- Braised Chicken Wings A simple dish of delicious, tender chicken wings.
- Taiwanese Three-Cup Chicken Wings A famous dish from Taiwan with a glistening, ruddy luster, tender meat, and rich juices.
- Honey-Roasted Chicken Wings A tasty dish made with honey and barbecue marinade. This dish represents good luck, as sweetness is a symbol of auspiciousness and good fortune in Chinese culture.