Special Grilled Stuffed Chicken Wings

Name: Special Grilled Stuffed Chicken Wings
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 10 chicken drumsticks or wings (900 gram); 1/2 lb (225 gram) of pork or chicken mince; 2 cup of bean thread noodle soaked in warm water and chopped; 1 cup of fresh or frozen lemongrass minced; 4 slices of fresh galangal root chopped finely; 6 garlic cloves chopped finely; 3 chili peppers chopped; 1 small brown onion diced; 1 teaspoon of Kampot black pepper; 1 teaspoon of brown sugar; 1 teaspoon of fish sauce; 1 teaspoon of soy sauce

November 26, 2022 Cambodian Chef

Khmer Culinary Excellence: Special Grilled Stuffed Chicken Wings

Embark on a culinary journey with the esteemed Cambodian appetizer, Special Grilled Stuffed Chicken Wings. This traditional dish is held in high regard within Cambodia, celebrated for the intricate art of deboning the chicken. The authentic marinade and preparation methods employed are uniquely Khmer, promising a flavor-packed experience that lingers on the palate, leaving you eagerly anticipating the next delightful bite.

A Dance of Flavors and Techniques

The heart of this dish lies in the meticulous deboning process. Utilizing a small, razor-sharp paring knife, the chicken bone is delicately removed, allowing the flesh to be skillfully pushed down to expose the bone. A careful twist completes the deboning, setting the stage for the flavorful filling. A paste is created using a mortar and pestle, blending garlic, lemongrass, galangal, and chili into a fragrant and potent mixture. This paste, combined with minced meat, soaked and chopped bean thread noodle, diced onion, fish sauce, soy sauce, brown sugar, and Kampot black pepper, forms a harmonious medley in a large mixing bowl.

Filling and Grilling Perfection

Each boneless chicken is then generously filled with this aromatic mixture, ensuring a burst of flavors in every bite. The final act involves grilling the stuffed chicken on medium heat until the meat achieves a succulent and thoroughly cooked perfection. The grilling process not only imparts a smoky essence but also enhances the overall taste profile, making each piece a true delight for the senses.

Tips for a Culinary Masterpiece

For an extra touch of authenticity, the dish is recommended to be served hot with Cambodian pickle, elevating the experience with contrasting textures. Additionally, the practical tips provided, such as the option to freeze the stuffed chicken for up to a week or bake it in the oven, offer flexibility for preparation. The invitation to “Please Enjoy” encapsulates the essence of this Khmer culinary masterpiece, inviting all to savor the rich flavors and expert craftsmanship of Special Grilled Stuffed Chicken Wings.

Ingredients

10 chicken drumsticks or wings (900 gram)
1/2 lb (225 gram) of pork or chicken mince
2 cup of bean thread noodle soaked in warm water and chopped
1 cup of fresh or frozen lemongrass minced
4 slices of fresh galangal root chopped finely
6 garlic cloves chopped finely
3 chili peppers chopped
1 small brown onion diced
1 teaspoon of Kampot black pepper
1 teaspoon of brown sugar
1 teaspoon of fish sauce
1 teaspoon of soy sauce

Directions to make Special Grilled Stuffed Chicken Wings

Using a small and very sharp paring knife cut around the chicken bone. Ease the flesh away from the bone and push the skin and flesh down to expose the bone. Carefully twist each bone out to break it. Continue for the remaining chicken drumsticks/wings.
In a mortar and pestle, pound to a paste: garlic, lemongrass, galangal and chili.
Preheat BBQ or grill.
Add to a large mixing bowl, the freshly made paste, minced meat, bean thread noodle, onion, fish sauce, soy sauce, sugar, pepper and mix well.
Fill each boneless chicken with the mix.
Finally, grill chicken on medium heat until meat become good cooked.

TIPS