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Stuffed Chicken wings (HMONG Cuisine) Recipe

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This recipe for Stuffed Chicken wings (HMONG Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


12 chicken wings and stuffing mix
1 pound hamburger or pork (optional), crumbled
1 teaspoon freshly grated ginger root or teaspoon of dry ginger
1 bunch fresh parsley
1 6oz. package bean thread noodles (cellophane noodles)
1 large white onion
2 eggs
2 teaspoons fish sauce
teaspoon salt
teaspoon black pepper

Debone chicken wings. Hold chicken wing in one hand, insert long fillet knife or thin blade into chicken wing cutting base of bones. Twist and remove bones, ending up with a cavity for stuffing. Soak bean thread noodles in very hot water about 15-20 minutes. Drain well and place in large mixing bowl. Chop onion and parsley, add to bean thread noodles. Add eggs, hamburger, salt, pepper, ginger, and fish sauce to bean thread noodles and mix. Stuff each chicken wing with mixture, tuck wing skin flap to seal. Deep fry in batches in hot oil 10 to 15 minutes, or until chicken is crisp, drain on paper towels. Serve hot. Makes 1 dozen.




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