八寶雞翅

材料A
12 個雞翅

材料B（混合攪拌）
400 克(去皮剁碎)花肉
3 朵(浸軟、切粒)冬菇
5 片(切粒)紅蘿蔔
1 粒(剁碎)大蔥
20 克(切碎)芫荽

調味料
1 大匙蠔油
1/2 小匙味精
1/2 小匙鹽
1/2 小匙胡椒粉
1/2 小匙麻油
1/2小匙粟粉

醃料
2 粒雞蛋
1/2 小匙味精
1/2 小匙鹽
1/2 小匙蠔油
1/2 小匙胡椒粉
1/2 小匙麻油
1/2 小匙紹興酒

做法
1. 把雞翅洗乾淨後去上身骨，如在圖所示。
2. 將醃料加入雞翅醃1小時。
3. 把 剁好的材料B和調味料混合攪拌，釀入醃好的雞翅。
4. 以慢火燒熱適量的油，把雞翅炸至金黃色即可上桌。

INGREDIENTS A

•12 chicken wing
INGREDIENTS B (mix well)

•400 g pork belly (peeled, chopped)
•3 mushrooms (soak 1/2 hour, diced)
•5 slice carrot (chopped and diced)
•1 big onion (diced)
•20g stalk coriander (chopped)
SEASONING

•1tbsp Oyster sauce
•1/2 tsp monosodium glutamate
•1/2 tsp salt
•1/2 tsp pepper
•1/2 tsp sesame oil
•1/2 tsp cornstarch
MARINADE

•2 egg
•1/2 tsp Monosodium glutamate
•1/2 tsp salt
•1/2 tsp oyster sauce
•1/2 tsp pepper
•1/2 tsp sesame oil
•1/2 tsp Shaoxing wine
METHOD
1. Rinse the chicken wings, and remove the upper bone. (refer to pictures above)
2. Season the chicken wings with marinade, marinate for 1 hour.
3. Mix well the chopped ingredients B mixture and seasoning mixture, and stuff into the cavity of the chicken wings.
4.Heat up enough oil over low heat, deep-fry the chicken wings until golden in co lour. Serve hot.

Source : 馬來西亞路邊攤精選小食（系列2）