Best 2 Bpeek Kai Yat Sai Koong Stuffed Chicken Wings Recipes
**Bpeek Kai Yat Sai Koong Stuffed Chicken Wings: A Culinary Journey of Flavors and Textures**
Embark on a tantalizing culinary adventure with Bpeek Kai Yat Sai Koong, a delectable dish that seamlessly blends the savory essence of chicken wings with the aromatic symphony of minced pork, shiitake mushrooms, and fragrant Thai herbs. This exquisite dish, deeply rooted in Thai culinary traditions, offers a captivating interplay of flavors and textures that will leave your taste buds craving more. Each chicken wing is meticulously stuffed with a savory filling, creating a symphony of flavors that dance on your palate. Accompanied by a harmonious blend of dipping sauces, Bpeek Kai Yat Sai Koong promises an unforgettable gastronomic experience that will transport you to the vibrant streets of Thailand.
**Recipes Included:**
* **Bpeek Kai Yat Sai Koong (Stuffed Chicken Wings):** The star of the show, this recipe guides you through the art of creating these delectable stuffed chicken wings, ensuring every bite is an explosion of flavors.
* **Nam Jim Kai (Chicken Dipping Sauce):** An essential accompaniment that elevates the flavors of the chicken wings, this dipping sauce combines the tangy brightness of lime juice, the sweetness of palm sugar, and the spicy kick of chili peppers.
* **Nam Jim Sweet Chili Sauce:** A versatile dipping sauce that adds a touch of sweetness and a hint of heat to the chicken wings, this sauce is a perfect balance of flavors.
* **Khao Neeo (Sticky Rice):** The perfect side dish to soak up the delicious dipping sauces, this recipe teaches you how to prepare fluffy and aromatic sticky rice, a staple in Thai cuisine.
STUFFED CHICKEN WINGS (PEEK KAI YOD SAI)
This is a Thai dish. To prepare it, you need to take some time to debone the chicken. For beginners, it may take you longer than the stated time. I have also included the steps for deboning the chicken wings in the recipe. Try it. It can be served as a snack, starter or as a dish in a main meal.
Provided by Kim Ong
Categories Lunch/Snacks
Time 55m
Yield 12-14 chicken wings
Number Of Ingredients 11
Steps:
- For deboning chicken wings---------------------.
- Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
- Always pushing back the skin as you scrape.
- Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
- Then carefully cut off the two bones of the wing and discard them.
- Be careful not to pierce the chicken skin.
- Repeat this for all the wings.
- Now the chicken wings are ready for stuffing.
- For stuffing---------------.
- Pound the garlic, salt, fish sauce, peppercorns, coriander root and prawn powder together to form a paste.
- Mix the paste into the minced pork.
- Blend the mixture in a blender for a few seconds to obtain a finer paste.
- (optional) Stuffed the chicken wings with the mixture until they are firm.
- For cooking--------------------.
- Heat oil in a wok for deep-frying.
- Coat each chicken wing with rice flour, then dip into beaten egg and then fry for 5 mins or until the chicken wing turns golden brown.
- Once ready, remove and drain well using kitchen paper.
Nutrition Facts : Calories 185, Fat 10.6, SaturatedFat 3.1, Cholesterol 79.9, Sodium 334.3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.7
BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)
Number Of Ingredients 12
Steps:
- Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!
Nutrition Facts : Nutritional Facts Serves
Tips:
- To make the chicken wings more flavorful, marinate them in a mixture of soy sauce, Shaoxing wine, oyster sauce, and sesame oil for at least 30 minutes before cooking.
- When stuffing the chicken wings, be careful not to overfill them, or they will burst open during cooking.
- To ensure that the chicken wings are cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
- Serve the chicken wings with your favorite dipping sauce, such as hoisin sauce, sweet and sour sauce, or chili sauce.
Conclusion:
Bpeek kai yat sai koong stuffed chicken wings are a delicious and easy-to-make appetizer or main course. With a flavorful filling of shrimp, pork, and vegetables, these chicken wings are sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting way to enjoy chicken wings, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
