Stuffed Chicken Wings with Shrimp | MasterClass | Authentic Restaurant Recipes

Deboning chicken wings - first, use a knife to cut the joint veins at the tip of the chicken wing, so that it is easy to debone, then use the tip of the knife to slowly move in from the middle of the chicken wing along the bones, and cut the tendons connected to the bones Break, press the base of the knife against the bone, pull it back gently, after the tendon is broken, continue to cut back with the knife, cut a little and move a little, slowly the chicken wing bone can be cut off, and then cut off the excess. Cut the meat down and trim it flat. Finally, use the tip of a knife to loosen the chicken chops. Note: Don't use too much force on the knife, use skillful strength, and don't break the skin. Put chicken wings in a bowl, add salt, white pepper, and Shaoxing cooking wine, and pinch evenly.

Put the minced shrimps into a bowl, add minced ginger, coriander sticks, Shaoxing cooking wine, salt, white pepper, and cornstarch and knead evenly.

Spread the marinated chicken wings and sprinkle with a little cornstarch for the purpose of sticking and preventing the leakage of water.

Then dip a little water with your hands, spread the mashed shrimp evenly on the chicken, try to make it as plump and beautiful as possible, sprinkle some minced ham, stick with coriander leaves, and finally apply a layer of egg white.

Put the whole plate of chicken wings into the steamer and steam for 6-8 minutes. Note: Wait for the steam in the steamer to come up before putting it in.

Use a Chinese-style wok, turn on medium-low heat, pour 1 cup of oil, add the chicken wings and fry for 2-3 minutes until golden brown, then remove and drain the oil.

Enjoy!