RECIPES OF VIETNAM

Ingredients

8

4 oz

1 1/4 cup

3 pieces

1 small

1 small

1

1 tbsp

Chicken wings

Bean thread vermicelli

Ground pork

Dark wood ear fungus 

Onion

Carrot

Egg (beaten)

Nuoc Mam sauce or light soy

Salt  (adjust to taste)

Black pepper (adjust to taste)

1. Bone the chicken wings by cutting around the bone with a sharp knife
2. Holding the wing tip, gently ease the bone away to leave the skin and a thin layer of chicken
3. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands
4. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices
5. Mix all the stuffing ingredients together
6. The mixture should be firm
7. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing
8. Preheat the oven to 400F
9. Steam the stuffed wings for 10-15 minutes. (If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage)
10. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes
11. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish