The best Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza")
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Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza")
You can cook Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza") using 10 ingredients and 15 steps. Here is how you cook that.
Ingredients of Pan Fried, Not Deep Fried Stuffed Chicken Wings (Chicken "Gyoza") :
- Prepare Chicken wings - the middle section and the tip.
- Provide ◎Ground chicken.
- You need to prepare ◎Chinese cabbage.
- You need ◎Chinese chives.
- You need ◎Egg.
- Use ◎Salt.
- You need ◎Sake.
- Prepare ◎Oyster sauce.
- Use Salt and pepper.
- Provide Sesame oil.
Short Tips:
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- Chop up the Chinese cabbage and chives into about 1cm pieces. Sprinkle with a little salt..
- When the Step 1 vegetables are wilted, squeeze them out to eliminate the excess moisture..
- Combine all the ◎ ingredients in a bowl, and mix and knead until sticky..
- Snip between the two bones in the chicken wing using kitchen scissors, and cut them apart..
- Cut the sinews connecting the bones to the meat..
- Firmly grip the thicker bone with your index and middle fingers, and pull down the meat..
- Break the joint while holding the wing skin side down..
- Pull out the bone while twisting it..
- Open up the boned wing, and stuff with the step 3 minutes..
- Close up the wing, and season generously with salt and pepper..
- Heat up a frying pan with sesame oil, and brown the chicken wings with the side with more skin side down first..
- Cover the frying pan with a lid, turn the heat down to low and cook for about 5 minutes..
- The stuffing has puffed up a little and is sticking out of the wing. It's also turned pale in color..
- Turn the wings over, put the lid back on and cook for another 5 minutes or so..
- When the wings are cooked through, turn the heat up to high, turn the wings over and pan fry until the skin is crisp..
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