Stuffed Deep Fried Chicken Wings
|Cooked chinese sausage||1 , skinned and chopped|
|Chopped cilantro||1 Tablespoon (Coriander)|
|Fish sauce||1 Tablespoon (Nam Pla)|
|Ground pepper||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Canned water chestnuts||6 , drained and finely chopped|
|Dried oriental mushrooms||4 , soaked in hot water until soft, hard cores discarded and caps finely chopped|
|Green onions||4 , chopped|
|Uncooked long grain rice/Bean threads cellophane noodles, soaked in hot water||2 Ounce|
|Carrot||1 Medium, grated|
|Vegetable oil||4 Cup (64 tbs) (For Deep Frying)|
|Rice flour||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
To bone chicken wings, bend both wing joints of 1 wing in opposite directions to loosen bones and tendons.
Using very sharp knife, cut ring around top of largest bone (one that separates from body of bird).
Using thumbs, pry and separate skin and meat down first bone to joint, scraping with knife tip where meat adheres to bone, turning back skin over unboned part as you proceed.
When first bone is entirely exposed, break it off from 2 smaller bones below.
Place the knife point under skin and gently move it completely around the joint, detaching skin from underlying flesh and bone.
Continue to scrape and roll back skin from 2 smaller bones.
Peel flesh back from exposed ends of 2 smaller bones and cut them apart from each other at top.
Peel skin down bones until you reach lower end near wing tip.
Break bones off (smaller bone is easier) from remaining cartilage and skin that make up wing tip and carefully turn entire skin right side out, checking for bone splinters, holes and punctures.
Repeat with remaining wings.
Set skins aside.
Measure 1 cup chicken meat.
Chop reserved 1 cup chicken meat.
Transfer to processor or blender.
Add sausage, cilantro, fish sauce, salt and pepper and garlic and mix to finely textured paste.
Transfer to medium bowl.
Add water chestnuts, mushrooms, onions, rice and carrot and blend thoroughly.
Fill reserved skins with stuffing, using thumb to tamp stuffing down to bottom and distribute evenly.
Seal top flaps of skin over one another.
Heat oil in wok to 375°F.
Pour rice flour onto large plate.
Roll each wing in flour, dusting off excess.
Holding 1 wing at tip, dip into beaten egg and drop gently into heated oil.
Repeat with another wing.
Fry both wings until crisp and golden brown, about 5 minutes per side.
Remove from oil using slotted spoon and drain on paper towels.
Return oil to 375°F.
Repeat with remaining wings 2 at a time.