Stuffed Thai Chicken Wings:

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 8 chicken wings
• 120 g vermicelli rice noodles
• 30 g dried wood ear mushrooms
• 120 g ground lamb
• 1 small onion, minced
• 1 small carrot, diced
• 1 egg, beaten
• 1 tablespoon fish sauce
• salt and pepper
• 1 teaspoon cornflour

Recipe

• 1 preheat the oven to 200c.
• 2 de-bone the chicken wings by cutting around the bone with a sharp knife. holding the wingtip, 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 boiling water for 10 minutes then squeeze dry and chop into thin slices.
• 5 mix all other stuffing ingredients together. the mixture should be firm.
• 6 mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing.
• 7 steam the stuffed wings for 10-15 minutes.
• 8 after steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes.
• 9 serve on a bed of lettuce as a starter,with this dipping sauce:.
• 10 dipping sausce mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.