How to Make Chicken Wings Stuffed with Cheese and Fly Fish Roe Sauce Video
Cheese Rice-stuffed Chicken Wings with Flying Fish Roe Sauce Flying fish roe Ingredients for the sauce:Chicken drumettes 8 pieces, shrimp paste 100g, cheddar cheese 50g, mozzarella cheese 50g, chopped scallions 2 tablespoons, salt,white pepper powder, cornstarch meat from chicken
Mariage sauce: Shaoxing wine 1 tablespoon, honey 1 tablespoon, soy sauce 1/2 tablespoon, white pepper powder Flying fish roe sauce ingredients:
Mayonnaise
3 tablespoons, flying fish roe 1 tablespoon, rice vinegar 1 tablespoon, pickled ginger (chopped) 1 tablespoon to make it delicious Steps for making cheese-stuffed chicken wings with flying fish roe sauce:Cut the cheddar and mozzarella cheeses into strips of the same length as the chicken drumettes. Mix the shrimp paste, chopped scallions, salt, and white pepper powder together.
Prepare the flying fish roe sauce: In a bowl, mix mayonnaise, rice vinegar, pickled ginger, and flying fish roe. Refrigerate for 30 minutes.
Wash and debone the chicken drumettes, then stuff with the shrimp paste mixture, placing cheddar and mozzarella cheese in the middle.Chicken drumette Use toothpicks to secure the chicken wings and place them in a bowl. Marinate with Shaoxing wine, honey, soy sauce, and white pepper powder for 20 minutes. Dust with cornstarch.
Heat oil in a wok, then fry the marinated and dusted chicken drumettes until golden brown. Remove from heat and drain on paper towels to remove excess oil. Remove toothpicks and serve with flying fish roe sauce.
Mix flying fish roe sauce: Take a bowl and mix mayonnaise, rice vinegar, pickled ginger, and flying fish roe. Refrigerate for 30 minutes.
Clean chicken wings and remove the bones; stuff the prepared shrimp paste into the chicken wings, placing cheddar and mozzarella cheese in the middle.
Use toothpicks to secure the chicken wings and place them in a bowl. Marinate with Shaoxing wine, honey, soy sauce, and white pepper for 20 minutes. Coat the marinated chicken wings with flour.
Heat oil in a wok or pan, fry the floured chicken wings until golden brown. Fry until golden yellow, remove from heat and drain excess oil on kitchen paper. Remove toothpicks and serve with flying fish roe sauce.
