Stuffed Chicken Wings (Teba Gyoza)
Click HERE for Japanese recipe
<Ingredients for 10-12 wings>
Chicken wings......10-12
Soy sauce......1 tsp (for wings)
Rice wine (Sake)......1 tsp (for wings)
Minced chicken......150g
Soy sauce......1 tsp (stuffing)
Rice wine (Sake)......1 tsp (stuffing)
Cabbage......2-3 leaves
Shiso......4-5 leaves See below for NOTE
Granulated chicken stock......1-2 tsp (combine with 1-2 teaspoonful water)
Cornstarch......1 tsp
Salt & pepper, monosodium glutamate......to taste
Flour......1/2 cup
Salad oil for frying
<Directions>
1. Using scissors, separate the 2 bones in the chicken wings. Starting from the smaller bone, separate it from the flesh. When separated, twist it to break the join and pull it out. Do the same for the larger bone. Repeat for the rest of wings.
When pulling out the bones, don't worry about tearing the chicken skin.
The chicken skin is hardly torn even if you handle roughly,
as it isfar tougher than you think.
2. When the bones are removed, prick the skin 3 or 4 times with a skewer or fork. Place the chicken wings in a bowl and season with soy sauce and rice wine. Cover well using your hands and leave to stand for 30 minutes.
3. Place the minced chicken in another mixing bowl, season with the second measures of soy sauce and rice wine. Mix well with your hands and leave to stand for 30 minutes.
4. Blanch the whole leaves of cabbage in boiling water for a minute or two (depends on how thick or old the cabbage is). Empty them into a colander and rinse under cold running water, then squeeze them firmly to drain water completely. Finely chop.
5. Finely chop the shiso leaves.
6. Stir in the chopped cabbage and shiso leaves to the minced chicken. Add the stock mixture and cornstarch. Season with salt & pepper and monosodium (optional), then mix with your hands until evenly combined.
7. Reverse the chicken wing pockets and lightly flour the inside, then reverse them back.
8. Stuff the minced chicken mixture into the wing pockets. Close the pockets with toothpicks. Flour the outside of chicken wings.
Remember that the chicken skin shrinks when cooked,
so make sure the skin covers the filling completely with some left over.
9. Heat the oil (should be about half an inch deep) and cook the stuffed wings until golden brown all over.
Serve with citrus soy sauce (Ponzu) and citrus paste (Yuzukosho).
NOTE: For those who live overseas, if you can't find Shiso, try 1 tsp of dried thyme, 1/2 tsp of lemon zest and 1 tsp of lemon juice as an alternative.
Click HERE for Japanese recipe
<Ingredients for 10-12 wings>
Chicken wings......10-12
Soy sauce......1 tsp (for wings)
Rice wine (Sake)......1 tsp (for wings)
Minced chicken......150g
Soy sauce......1 tsp (stuffing)
Rice wine (Sake)......1 tsp (stuffing)
Cabbage......2-3 leaves
Shiso......4-5 leaves See below for NOTE
Granulated chicken stock......1-2 tsp (combine with 1-2 teaspoonful water)
Cornstarch......1 tsp
Salt & pepper, monosodium glutamate......to taste
Flour......1/2 cup
Salad oil for frying
<Directions>
1. Using scissors, separate the 2 bones in the chicken wings. Starting from the smaller bone, separate it from the flesh. When separated, twist it to break the join and pull it out. Do the same for the larger bone. Repeat for the rest of wings.
When pulling out the bones, don't worry about tearing the chicken skin.
The chicken skin is hardly torn even if you handle roughly,
as it isfar tougher than you think.
2. When the bones are removed, prick the skin 3 or 4 times with a skewer or fork. Place the chicken wings in a bowl and season with soy sauce and rice wine. Cover well using your hands and leave to stand for 30 minutes.
3. Place the minced chicken in another mixing bowl, season with the second measures of soy sauce and rice wine. Mix well with your hands and leave to stand for 30 minutes.
4. Blanch the whole leaves of cabbage in boiling water for a minute or two (depends on how thick or old the cabbage is). Empty them into a colander and rinse under cold running water, then squeeze them firmly to drain water completely. Finely chop.
5. Finely chop the shiso leaves.
6. Stir in the chopped cabbage and shiso leaves to the minced chicken. Add the stock mixture and cornstarch. Season with salt & pepper and monosodium (optional), then mix with your hands until evenly combined.
7. Reverse the chicken wing pockets and lightly flour the inside, then reverse them back.
8. Stuff the minced chicken mixture into the wing pockets. Close the pockets with toothpicks. Flour the outside of chicken wings.
Remember that the chicken skin shrinks when cooked,
so make sure the skin covers the filling completely with some left over.
9. Heat the oil (should be about half an inch deep) and cook the stuffed wings until golden brown all over.
Serve with citrus soy sauce (Ponzu) and citrus paste (Yuzukosho).
NOTE: For those who live overseas, if you can't find Shiso, try 1 tsp of dried thyme, 1/2 tsp of lemon zest and 1 tsp of lemon juice as an alternative.
