This Khmer Stuffed Chicken Legs recipe takes a bit of time to do. Many Khmer Thai cook stuffed chicken in many ways and the filling also difference from region to region. In order to stuff the chicken you need to remove the inside bone by taking a sharp knife and circle around the bone and peel the chicken meat backward until you get the bone out to make a hole inside the chicken leg or wing. You can steam and Pan fry or bake like any chicken.
Khmer Stuffed Chicken Legs
4
servings30
minutes30
minutes1486
kcal1
hourThis Khmer Stuffed Chicken Legs recipe takes a bit of time to do. Many Khmer Thai cook stuffed chicken in many ways and the filling also difference from region to region.
Ingredients
12 12 chicken legs, drumsticks or wings or half legs half wings
- For the filling you need
2 1/2 cup 2 1/2 ground chicken or Pork, or shrimp
1 1 egg
1/2 cup 1/2 green onion minced
1/2 cup 1/2 minced carrot
1/2 cup 1/2 minced dried mushroom (soak wash)
1/2 cup 1/2 minced onion
1/2 cup 1/2 minced bamboo shoots
1/3 cup 1/3 roasted crush peanut (optional)
1/4 cup 1/4 mix lemongrass paste (optional but Khmer people like it)
1 1 bunch of bean thread noodle (soak wash mince)
1 tablespoon 1 oyster sauce
1 tablespoon 1 soy sauce
1 teaspoon 1 sugar more or less up to you
Mix all the ingredients in a large bowl set aside.
Directions
- Take one piece of chicken leg or wing by packing it down to the bottom. It should make a fat little drumstick or wing.
- To cook stuff chickens it is best if you steam the chicken first for 30 minutes
- In a steamer lay lettuce leave or spray the bottom of the steamer incase it is stick to the pan
- Dust each piece of stuffed chicken (you can dust or steam without dusting) with flour then lay them in the steamer and steam for 30 minutes (repeat the remaining chicken) when it done take it out to cool before you do the next step.
- Next roll them in 2 beaten egg wash, and then in panko bread crumbs slightly seasoned with salt and pepper
- Pan fry until golden brown then take the chicken out lay on paper towels to absorb excess oil.
Recipe Notes
- Serve as appetizer or main dish with Thai sweet and chili sauce or sweet fish sauce with lime juice and chilies garlic.
Nutrition Facts
- Total number of serves: 4
- Calories: 1486kcal
- Fat: 78g
- Saturated Fat: 21g
- Cholesterol: 522mg
- Sodium: 917mg
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 7g
- Protein: 147g
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