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Dish of the Week
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Stuffed chicken wings with taro
香芋酿鸡翼球
Ingredients:
8-10 frozen chicken wings (middle section only); 150g taro; 1 tbsp unglued flour ("Tang" flour); 1 shallot, sliced; some chopped green onion and diced red pepper.
Marinade:
1/2 tsp each of ginger juice and Shaoxing wine; 1tbsp light soy sauce; 1tsp corn flour; a little sesame oil and pepper.
Seasonings for the taro:
1/4 tsp each of salt and sugar; 1/6 tsp five-spice powder; 1 tbsp oil.
Seasonings:
2 tbsp water; one and a half tbsp light soy sauce; 1tsp sugar; a little sesame oil.
Method:
1. Peel, wash and thinly slice the taro, arrange on a plate and steam until tender. Use the back of the chopper, mash the taro, then add in the unglued flour and the taro seasonings while the taro is still hot, knead well and set aside.
2. Debone the chicken wings, wash, pat dry and cut into half. Add the marinade, mix well, then stuff the chicken wings with the taro mixture.
3. Lightly coat the stuffed chicken wings with corn flour and then deep-fry in very hot oil until they turn light golden and are done. Remove and drain well.
4. Heat a little oil to saute the shallot slices, add the seasonings and cook over low heat. When the sauce bubbles, put in the chicken wings, stir thoroughly so that the chicken wings are coated with sauce. Lastly, add the green onion and red pepper, serve hot.
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