Stuffed Chicken Wings in Seaweed Batter Recipes

Ingredients :

8 chicken wings

80g glutinous rice

2 tbsp roasted peanuts

1 tsp chopped carrot

1 tsp chopped celery

1 tbsp roasted seaweed

Marinade

1/2 tsp salt

1/2 tsp sugar

1 tbsp cornflour

1 tbsp light soy sauce

1 tbsp ginger wine

Deep Frying Batter

100g plain flour

2 tbsp cornflour

2 tsp baking powder

approx. 220ml water

4 tbsp oil

Bone the drumsticks and middle sections of the chicken wings. Keep the skin intact. Mix in marinade. Leave them for 10 minutes. Soak glutinous rice for 1 hour. Steam for 15 minutes. Mix in carrot, celery and peanuts with 1 tsp of light soy sauce, 1/2 tsp of sugar and 1 tbsp of water. To prepare batter, mix plain flour, cornflour and baking powder with water. Stir in oil and leave it for 30 minutes. Stir roasted seaweed into the batter just before using. Stuff glutinous rice into the chicken wings. Dip in batter and deep fry until done and golden. Dried seaweed should be dry fried gently until fragrant before using. Dry frying means stir frying in a dry pan or wok without any water or oil.

Serves 4 - 6

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