Last night, I decided to make chicken wings but as of lately, the chicken wings were just pan fried and then some wet sauce like bbq or ketchup smothering it. I wanted to make it a different way. Then I remembered that I once attempted to make them with sticky rice stuffed in the mid wing -- and I failed too. The stuffing kept coming out if its pocket as it cooked and eventually, the wing was just cooking in the rice. I remembered how discouraged I felt when the dish failed too.
This time, I tried again..and with some toothpicks, it worked like a charm!
Here is my recipe -- you will have to modify the ingredients if you make more/less wings.
Chicken wings with sticky rice (lap mei fan) stuffing
Sticky Rice
1 cup of glutinous rice
1 inch long piece of chinese style pork belly (diced)
1/2 of one chinese sausage (diced)
chopped cilantro (optional)
1. Wash rice and add diced pork belly and sausage. Cook rice in the rice cooker.
2. When it is done, let it cool.
Chicken Wings (9 full wings)
1. Slice the drumstick part of the wings and set aside.
2. De-bone the mid wing piece and you will end up with a pocket.
3. Using a tablespoon of sticky rice with pork belly and sausage, sprinkle some cilantro and roll into a ball.
4. Stuff the rice ball into the mid wing and close the opening with a toothpick.
5. Repeat til all the mid wings are stuffed - you may have extra rice.
Note: Use spoons to prevent cross contamination of the raw chicken and cooked
rice.
6. Pan fry the wings on medium heat til there is a golden brown crust. Drumsticks can also be cooked at the same time.
7. Then lower the heat and cover. Cook thoroughly for another 20 minutes. Total cooking time is approx. 30 minutes.
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