CAMBODIAN STUFFED CHICKEN WINGS

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Cambodian stuffed chicken wings (slab moan baok) is a popular Cambodian appetiser consisting of crispy boneless chicken drumsticks, or chicken wings stuffed with yellow kreoung, and lemon grass pork seasoning. Many Cambodians make this recipe using chicken wings, but chicken drumsticks are easier to de-bone than chicken wings.
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Ingredients
Main Ingredients
  • 2 lbs ground pork
  • 6 pieces chicken thighs/leg quarters
  • 1 cup kroeung paste
  • 1 stalk of lemongrass
  • 1 piece of bird eye chilli pepper
  • 2 teaspoon salt
  • 1 tablespoon knorr chicken broth mix
  • 1 tablespoon fish sauce
  • 2 teaspoon palm sugar
  • 1 tablespoon of roasted peanut crushed

 

Chicken Rub Seasonings
  • 1 teaspoon crispy friend onion
  • 1 teaspoon crispy friend garlic
  • 1 teaspoon knorr chicken mix
  • 1 teaspoon salt
  • 1 teaspoon ketchup (optional, for colours)
Instructions

 

  1. First off, debone the chicken thighs/leg quarters. When you find the leg joint, just insert the knife right against the bone and slowly start detaching the skin from the bone, slowly taking the meat off the bone. The trick is to keep your knife as close to the bone as possible to avoid tearing the skin. Once the bone is removed, remove as much of the chicken meat as you can from the skin, making sure not to tear the skin. Place the removed chicken meat onto a cutting board and start chopping/grounding it into small pieces. Keep the skin (you will be stuffing it later), and throw the bones (or keep it if you want to use it to make chicken stock).
  2. Make kreoung paste based off this recipe. Keep one cup and freeze the rest to use in other Cambodian food recipes.
  3. Cut the lemongrass stalk into small slices. Combine the lemongrass with kreoung paste, and one bird eye chilli pepper in a mortar and pestle. Pound away until all the ingredients are crushed into a course paste. If you don`t have a mortar and pestle, use a coffee grinder instead, and do it in small portions. Once done, put the ingredients into a large bowl, and combine the rest of the main ingredients: ground pork, ground chicken pieces, salt, knorr chicken broth mix, fish sauce, palm sugar, and roasted peanuts.
  4. Combine all the chicken rubs seasoning ingredients in a bowl, along with the de-boned chicken thing/quarter (now only skin and tiny bit of chicken meat attached to it). Let it stand for at least 20 minutes in the fridge to let the seasoning soak in. Once done, you can start stuffing the chicken with the pork/kreoung mixture, making sure not to over-stuff.
  5. Place it on a grill and cook until brown. If you’re using an oven, cook it at 350 degree, turning it once after the 20 minutes mark, and letting it cook for another 20-30 minutes. Once cooked (check with a food thermometer for 165° Fahrenheit), take it out of the oven and pan fry it on your highest setting to give the skin that browning (less than 1 minutes on each side), Plate your chicken, and serve it as an appetizer with salad or as a meal with steamed rice and pickled vegetables.

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