✅ I. Ingredient List
Here are the main ingredients needed to make Chicken Wings Stuffed with Glutinous Rice.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Chicken Mid-Joints (or Whole Wings) | 8 pieces | 🐔 Choose larger wings with intact skin for easier deboning and stuffing. |
| Rice | Cooked Rice or Glutinous Rice | 1 small bowl (approx. 150g cooked weight) | 🍚 Using overnight rice or glutinous rice yields better texture. Glutinous rice needs pre-soaking. |
| Filling Vegetables | Dried Shiitake Mushrooms | 4 pieces | 🍄 Soak in advance, then dice finely. Soaking water can be reserved for aroma. |
| Diced Carrot | 50g | Adds color and texture. | |
| Corn Kernels | 50g | Frozen corn kernels can be used. | |
| Diced Onion | 50g | Adds sweetness and aroma. | |
| Other | Toothpicks | Several | Used to seal the wing opening and prevent rice from leaking out. |
👨🍳 II. Instructions
Making Chicken Wings Stuffed with Glutinous Rice requires patience and skill, especially the deboning step. Here are the core steps.
- 🐔 Deboning Chicken Wings (Key step requiring patience):
- •Wash the chicken wings, then use kitchen scissors for deboning.
- •First, find the joints at both ends of the wing and cut the connecting fascia and cartilage.
- •Then, carefully separate the meat from the bone downwards, and finally pull the bone out. This process requires care to avoid tearing the skin.
- •Rinse the deboned wings again and dry thoroughly with kitchen paper.
- 🧂 Marinating the Wings (Key for flavor):
- •Add cooking wine, light soy sauce, oyster sauce, white pepper powder, New Orleans-style marinade powder, etc. (see precise amounts in Step 3) to the processed deboned wings.
- •Gently mix with your hands, ensuring the seasoning evenly coats the wings inside and out.
- •Cover with plastic wrap and marinate in the refrigerator for at least 2 hours; marinating overnight yields better flavor.
- 🍚 Preparing the Filling Fried Rice:
- •Dice the shiitake mushrooms, carrots, onions, and other vegetables.
- •Heat oil in a wok/pan, first stir-fry aromatic vegetables like diced onions until fragrant, then add other vegetable dices (e.g., mushroom dices, carrot dices, corn kernels) and stir-fry until cooked through.
- •Add the rice and break it up with a spatula. Add seasonings like light soy sauce, oyster sauce, and salt (see precise amounts in Step 3), stir-fry until even, then set aside to cool completely. Note: The fried rice should not be too salty.
- 📦 Stuffing and Sealing:
- •Stuff the completely cooled fried rice into the marinated, deboned wings.
- •Use a small spoon to help stuff, and gently compact the rice with chopsticks. Be careful not to overfill; about 70-80% full is sufficient, as both the skin and rice will shrink during baking, and overfilling can easily rupture the skin.
- •Seal the opening of the wings with toothpicks to prevent the rice from leaking out during cooking.
- 🔥 Baking (or Pan-Frying):
- •Baking (Recommended):
- •Preheat the oven to 200°C (392°F).
- •Place the stuffed wings on a baking rack or a baking tray lined with foil. You can wrap the wingtips with small pieces of foil to prevent burning.
- •Place in the middle rack of the oven and bake for 15-20 minutes first.
- •Take them out, brush the surface with a layer of honey water (honey to water ratio about 2:1), then return to the oven for another 5-10 minutes, or until the wing surface is golden crispy and fully cooked.
- •Pan-Frying:
- •Add some oil to a flat pan or electric griddle, heat it up, then place the stuffed wings in.
- •Pan-fry over low heat, turning occasionally, until all sides are golden brown and fully cooked through.
- •Baking (Recommended):
- 🔪 Serving:
- •Carefully remove the baked or pan-fried stuffed wings.
- •Remove the toothpicks used for sealing.
- •Plate them, and you can garnish with some toasted sesame seeds or chopped scallions for added aroma.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor. This formula is for 8 deboned wings (approx. 500g) and 150g cooked rice with fillings.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 15g | 🍶 Removes gaminess and adds aroma. |
| Light Soy Sauce | 30g | Provides savory umami base flavor. |
| Oyster Sauce | 20g | Enhances freshness (umami). |
| New Orleans Marinade Powder | 25g | Provides classic flavor; optional. |
| White Pepper Powder | 1g | Removes gaminess and adds aroma. |
| Honey (for brushing) | 15g | Mixed with water (~2:1), helps with color and crispness. |
| Salt (for fried rice) | 2g | Adjust to taste; light soy & oyster sauce already provide saltiness. |
| Cooking Oil | 20g | For stir-frying filling and pan-frying/baking wings. |
💡 Chef’s Tips (TIPS)
- Choosing Wings is Key: Select larger wings with intact, undamaged skin for easier deboning and stuffing, and to prevent breakage.
- Deboning Requires Patience: Deboning the wings is the most patience-testing and skill-requiring step. Use sharp kitchen scissors and work slowly and carefully. First-timers can watch relevant videos to learn.
- Don’t Overstuff: When stuffing the rice, fill only 70-80% full. Do not pack it too tightly or too full, as the skin and rice will shrink during baking, making overfilling very likely to rupture the skin.
- Prevent Burning: The wingtip has thin meat and burns easily. When baking, it’s best to wrap it with a small piece of foil, which effectively prevents charring.
- Variable Flavors: The ingredients inside the fried rice can be varied according to preference, such as adding peas, bell peppers, or diced Chinese sausage. The marinating flavor can also be chosen to your liking (e.g., other marinades).
