Stuffed Chicken Wings with Lotus Root
A classic Chinese technique dish where chicken wings are carefully boned and stuffed with crisp lotus root, then pan-fried until golden. The lotus root adds a satisfying crunch inside tender, flavorful chicken.
Story
This impressive-looking dish is actually a traditional home cooking technique from Hunan province. The key is carefully removing the two bones from each chicken wing without tearing the skin, creating a pocket for the lotus root filling.
Ingredients
chicken mid-wings
8 pieces
fresh lotus root
1 section (about 200g)
green onions
2 stalks
soy sauce
1 tablespoon
cooking wine
1 tablespoon
salt
1/2 teaspoon
white pepper
1/4 teaspoon
vegetable oil
2 tablespoons
Instructions
1
Bone the chicken wings
Cut off the exposed bone ends at both sides of each wing. Make a small incision near the joint, then gently twist and pull to separate the meat from the bones. Work carefully to keep the skin intact. Repeat for all wings.
2
Prepare the lotus root
Peel the lotus root and cut into thin strips about the length of the wing bones. The strips should be roughly 1/4 inch thick - thin enough to fit inside the wing pocket but thick enough to hold their shape.
3
Season and stuff the wings
Season the boned wings inside and out with salt, white pepper, and a splash of cooking wine. Stuff 2-3 strips of lotus root into each wing pocket. The lotus root should fill the cavity but not be forced.
4
Pan-fry until golden
Heat oil in a wide pan over medium-high heat. Place wings seam-side down first and cook for 3-4 minutes until the skin turns golden. Flip and cook another 3-4 minutes. Add soy sauce and 2 tablespoons of water, then cover and simmer for 5 minutes.
5
Finish and serve
Remove the lid and let the sauce reduce to a glaze, turning the wings occasionally to coat evenly. Sprinkle with chopped green onions and serve hot.
