Sunday, July 11, 2010

Stuffed Chicken Wings

After I have tried recipes from Yummy Magazine's May 2010 issue, it made me browse through old food related magazines we have (most are in La Union, unfortunately) here in the house and I jotted down the recipes which I think I can cook as well. One of those recipes was the Stuffed Chicken Wings, or the Cahn Ga Chien in the Vietnamese language. This recipe was part of the magazines series of Vietnamese recipes, and given the ingredients, I tried it for myself.

Stuffed Chicken Wings

Stuffed Chicken Wings (Cahn Ga Chien)
{Serves 2 -3}

  • 8 chicken wings, deboned
  • 4 ounces bean-thread vermicelli
  • 3 pieces dark wood ear fungus (tengang daga)
  • 1 1/4 cup ground pork
  • 1 small onion
  • 1 small carrot, minced
  • 1 egg, beaten
  • 1 tablespoon fish sauce
  • salt and black pepper to taste
  • Preheat oven to 400*F
  • Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices.
  • Mix these with all the rest of the ingredients except the chicken. The mixture should be firm. Mold stuffing into a ball and insert into the flesh and skin of the chicken wing.
  • Steam stuffed chicken wings for 10 to 15 minutes.
  • After steaming, place wings in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve hot with Nuoc Cham (Spicy Fish Sauce).
To make Nuoc Cham:
  • In a small bowl, combine 1 clove garlic (finely chopped), 1/2 teaspoon hot chili pepper (finely chopped), 1/2 tablespoon sugar, and juice of half a lime. Add 1/8 cup fish sauce and 2 1/2 tablespoons water. Mix well
We don't own an oven, so what I did was I fried the chicken wings after I steamed it. I am not sure if frying and baking would create a different taste, but the fried ones tasted good. Well, the chicken itself lacked the saltiness - that's where the Nuoc Cham comes in... but the mix of chicken, pork, wood ear fungus and carrots was just so good. The Nuoc Cham actually gives the dish more kick. Just a thing.. don't put in all the egg at once. Remember, the pork stuffing has to be firm, so add the egg gradually.

Chicken wings have three parts. For this recipe, take out the biggest part (the one used in chicken lollipops) first before you debone the chicken. I used the biggest part in cooking a different chicken dish - adobo.

This dish is a good appetizer, and can also be served with rice as the main meal. With soup on the side... this one is really good.

*** Jenn ***


☺lani☺ said...

Sounds good! Happy Sunday1

The Budget Traveller said...

wow! it looks yummy! you cooked that? I wish I could cook and try new recipes like that too. :)

july_blogizta said...

sOooooo mouth-watering!!! :) Can I have some? (^^,) Great entry Ms.!

Kim, USA said...

This is new to me and this looks very delish!! I love to try this one and thanks for sharing! Happy Monday!

Straw/blueberry pie

Bogie said...

Wow, I'm drooling while looking at your photo.

Lady Patchy said...

kakaibang stuffed recipe ito. and it really looks good.

nanay said...

Oh! it looks so yummy.

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Jenn, the Foodie

I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my travel blog, and since I have quite enough to start a food blog, might as well put all those food trips in one location. Thus, a food blog is born - thanks to the new Friendster Blogs. However, due to several problems, I was left with no choice but to pack bags again and move here instead. Here's the permanent address, promise! Enough talk, let the food trippin' begin! {Know More About Me}