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Thread: Looking for recipe
14-10-05, 01:46 AM #1
14-10-05, 04:21 AM #2
I know how to make them, but wow is it time consuming.
You really want recipe you will have to wait a few more hours I am going on 45 hours no sleep. I will make the effort after my small nap.
Basically the mix is similar to spring roll mix, but the effort in cutting the meat and tendons to remove the bone is what makes it so hard.
15-10-05, 12:43 AM #3
15-10-05, 08:55 AM #4
Ok sorry. You will need the thin bean threads that usually come in the pink plastic netting. If you are confused ask for noodles for egg rolls.
The recipe is very much a guess as we have never wrote it down, so not much here for measurements. Guess the mix by thinking about egg roll mix and the look it should have.
First you cook about 1-2 pounds of ground pork. Throw about a teaspon of salt in the water and boil while continuously breaking it down so the meat is very fine.
Soak or boil the noodles to soften them, strain them.
Now get a big bowl put the meat and the noodles into it.
Next use a potato peeler and peel a few carrots, then chop them up very fine. Put them into the mix.
Finely slice and chop about 1 pound of mushrooms, put them in the mix.
Same with cilantro and green onion.
We usually boil our cabbage in this particular mix so the chicken has a more prominent flavor. Slice the cabbage very thin, then steam or boil it until very tender, and put about 2-3 cups in the mix.
The key is to have the ingredients very fine. The flavors are much bolder this way.
The other key is cheating, add a tablespoon of MSG.
Some ground chilli pepper.
Mix the ingredients all by hand very very well. Add oyster sauce to season until there is enough salt. It also acts as a binder.
The hard part, I usually use a fish fillet knife because they are so small. You are going to take the wing and start where it was cut from the chicken. Begin peeling the meat from the bone cutting the tendons all the way around the bone until you are able to peel the meat to the second or the last joint. The tip of the wing do not bother messing with it will need to have one end closed.
Once the meat is completely peeled back you will then cut the tendons that connect the 3 bones to the end section of the wing. Then unroll the whole thing slowly while adding the mixture into it. When you get it completely unrolled pack a few more spoonfuls of mixture into the thing to make it very fat.
Expect to spend an hour one 20 wings your first few times. We have tried it with legs because the work involved in wings. Legs work very well, but you can not make the mix too salty or it is just too much since the leg will hold so much more mix.
Put the chicken in the oven or broiler and broil it at 400 until the chicken is cooked well. Serve with lots of sticky rice... I will edit this post in a few weeks when we make more and add about 10 pictures to it. I will also reply to let you all know the pics have been added.
15-10-05, 03:06 PM #5
18-10-05, 01:34 PM #6
I noticed that this is used for special occasions as food for buddha. Anyone have info on this?
18-10-05, 01:37 PM #7
20-10-05, 01:59 AM #8
Stuffed chicken wing recipe hereความพยายามอยู่ที่ไหน ความสำเร็จอยู่ที่นั่น
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