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Stuffed Chicken Wingspoultry, vietnamese 8 chicken wings 4 oz bean thread vermicelli 3 pieces dark wood ear fungus 1 1/4 cup ground pork 1 small onion 1 small carrot 1 egg, beaten 1 tablespoon nuoc mam sauce or light soy 1 salt and black pepper 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. 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. 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 wing. Preheat the oven to 400F. 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. 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.
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