Elevate the humble chicken wing with this stuffed version – the water chestnuts and leek add crunch to every bite and are a great way to make meat taste even better. No bones means it’s safer for kiddos too! This recipe is part of Open Kitchen by Janice O’Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.
- 10 big-sized chicken wings
- 7.5 cm white part of the leek
- 7.5 cm green part of the leek
- 2 water chestnuts, peeled, finely diced
- 1 tsp chicken powder
- Salt & white pepper
- Meat from the wings, minced
- 1 tbsp light soy sauce
- ½ tsp sugar
- ¼ tsp white pepper
- ½ cup calamansi juice
- 2 tbsps fish sauce
- 1½ tbsps sugar
- 1 or 2 chilli padi, sliced
Debone wings and remove bones from first and mid joints.
Take out the meat from first joint, chop and mix with leek, water chestnuts and seasoning. Marinate the wings for 1 hour.
Stuff each wing and use toothpicks to ‘sew’ up the wings.
Heat water to a boil. On a wire rack, steam stuffed wings for 20 mins. Allow it to cool.
Deep fry till it turns golden before serving.
Janice’s tip: Seasoning depends on the sourness of the calamansi. Taste to adjust.