Bpeek Kai Yat Sai Koong Stuffed Chicken Wings Recipes

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STUFFED CHICKEN WINGS (PEEK KAI YOD SAI)

This is a Thai dish. To prepare it, you need to take some time to debone the chicken. For beginners, it may take you longer than the stated time. I have also included the steps for deboning the chicken wings in the recipe. Try it. It can be served as a snack, starter or as a dish in a main meal.

Provided by Kim Ong

Categories     Lunch/Snacks

Time 55m

Yield 12-14 chicken wings

Number Of Ingredients 11



Stuffed Chicken Wings (Peek Kai Yod Sai) image

Steps:

  • For deboning chicken wings---------------------.
  • Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
  • Always pushing back the skin as you scrape.
  • Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
  • Then carefully cut off the two bones of the wing and discard them.
  • Be careful not to pierce the chicken skin.
  • Repeat this for all the wings.
  • Now the chicken wings are ready for stuffing.
  • For stuffing---------------.
  • Pound the garlic, salt, fish sauce, peppercorns, coriander root and prawn powder together to form a paste.
  • Mix the paste into the minced pork.
  • Blend the mixture in a blender for a few seconds to obtain a finer paste.
  • (optional) Stuffed the chicken wings with the mixture until they are firm.
  • For cooking--------------------.
  • Heat oil in a wok for deep-frying.
  • Coat each chicken wing with rice flour, then dip into beaten egg and then fry for 5 mins or until the chicken wing turns golden brown.
  • Once ready, remove and drain well using kitchen paper.

Nutrition Facts : Calories 185, Fat 10.6, SaturatedFat 3.1, Cholesterol 79.9, Sodium 334.3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.7

12 chicken wings
3 tablespoons rice flour
1 beaten egg
cooking oil
500 g minced lean pork
3 -4 cloves garlic
1 teaspoon salt
2 teaspoons fish sauce
1 teaspoon black peppercorns
2 teaspoons chopped coriander roots
1 tablespoon dried prawn powder

BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)

Number Of Ingredients 12



Bpeek Kai Yat Sai Koong (stuffed chicken wings) image

Steps:

  • Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!

Nutrition Facts : Nutritional Facts Serves

MARINADE
1 teaspoon fish sauce
1/4 cup lemongrass, , very finely slice
2 tablespoons mince garlic
1 teaspoon freshly ground pepper
1/4 cup chopped coriander
STUFFING
1 cup shrimp
1 tablespoon red chili pepper, , finely chopped
1 tablespoon chili paste
1 tablespoon red curry paste
12 chicken wings

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