Serves: 5
Total Calories: 1,269
Yield: 8 chicken wings

8 medium chicken wings
MARINADE
1/4 cup think soy sauce
1 tablespoon Thai fish sauce
2 tablespoons chopped garlic
1 tablespoon chopped cilantro root (reserve leaves)
1 teaspoon white pepper
STUFFING
1/2 pound ground chicken
6 tablespoons chopped bamboo shoots
6 tablespoons chopped shiitake or regular mushrooms
1/4 cup chopped onion
1/4 cup diced scallion
3 cups vegetable oil for deep frying
CUCUMBER DIP
1/2 cup water
1/4 cup sugar
1/4 cup rice vinegar
1 tablespoon plum sauce
1/4 teaspoon paprika
1/8 teaspoon fresh chili paste
1/8 teaspoon salt
1 cucumber seeded and cut into 1/2 inch dice
2 tablespoons chopped red onions
1 tablespoon chopped cilantro leaves (reserved from marinade)
2 tablespoons ground unsalted peanuts

To bone chicken wings, made a small cut at base of 1 wing; fold down skin to expose bone. Continue folding and pushing skin down until joint is exposed. Using a small, dharp knife, cut cartilage at joint to free large bone; discard bone. Snap cartilage at wing tip to free smaller bone; discard. Smooth skin back into place, forming a tube for stuffing. Repeat with remaining wings.

Combine marinade ingredients in a large bowl and mix well. Add boned chicken wings and stir to coat completely. Cover the bowl and let stand for 1 hour.

Remove wings from marinade and drain, reserving marinade. Add stuffing ingredients to marinade and mix well. Stuff chicken wings with mixture.

Bring water to boil in bottom of steamer. Arrange stuffed wings on steamer rack, cover and steam for 25 minutes. Remove and pat dry. Heat vegetable oil in medium saucepan at 350 F. Add wings in batches and fry until browned on all sides, about 4 to 6 minutes. Remove and drain on paper towels.

To make cucumber dip, combine water, sugar, vinegar, plum sauce, paprika, chili paste, and salt in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer 2 minutes. Remove from heat and let cool. Combine cucumber, scallions, red onions, and cilantro in serving bowl. Stir in vinegar mixture. Sprinkle with peanuts.

Nutritional Facts:

Serves: 5
Total Calories: 1,269
Calories from Fat: 1,171

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra