Stuffed chicken wings (canh ga don)

Yield: 4 servings

Measure Ingredient
8 \N Chicken wings
4 ounces Bean thread vermicelli
3 \N Pieces dark wood ear fungus
1¼ cup Ground pork
1 small Onion -- grated finely
1 small Carrot -- grated finely
1 \N Egg -- beaten
1 tablespoon Nuoc Mam sauce
\N \N OR light soy sauce
\N \N Salt and black pepper

STUFFING

1. Bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. 2. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in warm water for 10 minutes then squeeze dry and chop into thin slices. 3. Mix all the stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wings. 4. Preheat the oven to 400°. Steam the stuffed wings for 10-15 minutes.

(If you want to make a large quantity, multiply the measures accordingly and freeze after the steaming stage.) 5. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter or with rice and a beef stir-fried dish.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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